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Shortbread Hearts

* 1 1/2 cup butter or margarine, softened
* 1 1/4 cup icing sugar
* 3 tablespoons hazelnut liqueur
* OR
* 1 tablespoon almond extract
* 1 teaspoon vanilla
* 3 cups flour
* hazelnuts, almonds, or walnuts; crushed
* 6 squares semi-sweet chocolate, chopped
* 1 tablespoon hazelnut liqueur
* or
* 1 teaspoon almond extract

Beat butter and sugar at medium speed till fluffy. Beat in liqueur and vanilla. Gradually beat in flour till soft dough forms. Shape into a ball and wrap in plastic wrap.
Chill at least 30 min. On floured surface with floured rolling pin, roll to 1/2" thick. With heart shaped cookie cutter, cut out and place on ungreased cookie sheet about 1" apart. Bake till golden brown for about 15 min at 325^F. Let cool slightly before removing. Melt chocolate in saucepan or microwave. Add liqueur. When cookies are cool, dip 1/2 of cookie in chocolate mixture and place on plate covered in wax paper. Sprinkle with nuts and place in refrigerator or freezer briefly to set. (Store these cookies in refrigerator if they are garnished)

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