Monday, February 16, 2009

Here's my Nutty Heart

Last of my Valentine treats although this won't be the last time I bake these delicious Chocolate Dipped Hazelnut Shortbread Hearts....easy and yummy.

This is a recipe from Cottage Living. I wanted to make something a bit different than pink/red frosted cookies this year and since time was at a premium, these fit the bill.

You can make the dough ahead, wrap it in plastic warp and freeze it up to 4 months. I bet you could also make it into a log then slice and bake to streamline the process even further. Thaw in refrigerator overnight before cutting and baking if you decide to freeze the dough.

Here's the recipe:


1/2 c. chopped hazelnuts, peeled and lightly toasted, plus extra for dipping
(I put them in the microwave for about 5 minutes, dump them into a clean dishtowel and rub to remove the skins. Nicely toasted, too!)
1/2 c. sugar
1 c. all purpose flour
1/4 c. cornstarch
1/4 t. kosher salt
8 T. unsalted butter, cut into pieces
1/2 t. vanilla extract
1 large egg yolk
10 oz. dark chocolate, finely chopped (or you can use chocolate chips)

Process 1/2 c. toasted chopped hazelnuts and next 4 ingredients in a food processor until the nuts are finely ground. Add butter, vanilla, and egg yolk; pulse until butter is cut in evenly ad the mixture starts to come together, scrpaing down the sides of machine once or twice. (Dough will be crumbly and may not come together fully until kneaded.)

Remove dough from processor, knead light 2 or 3 times. Flatten into a disc, wrap with plastic wrap, and chill at least 2 hours or up to 3 days. (you may freeze at this point). Remove from refrigerator 10 minutes before rolling.

Preheat oven to 350 degrees. Roll dough to a 1/4 inch thickness on a lightly floured surface. Cut heart shapes with a 2-1/2 inch cutter, and place on a parchment paper-lined baking sheet. Gather and reroll dough scraps and cut again.

Bake 10-12 minutes or just until edges turn light golden brown. Remove from oven, transfer to wire rack and cool completely.

Melt chocolate in microwave on high 1 minute at a time, stirring every 30 seconds. Cool slightly. Dip half of each cookie into chocolate and if desired, into finely chopped hazelnuts. Place on waxed or parchment lined baking sheet and chill about 15 minutes or just until chocolate sets. Store in airtight container up to 2 days.

Makes 2 to 2-1/2 dozen

Enjoy!!

Blessings and Happy Baking!

Charlene
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1 comment:

Nancy said...

Ooooh, these look so good Charlene! Love coming to your blog to see your paper creations, and added bonus when you share your kitchen creations!
How's your back?