Hazelnut Shortbread Hearts

Directions

1. 1
   In a large bowl, cream butter and confectioners' sugar until light and fluffy. Stir in vanilla. Combine flour and hazelnuts; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle.
2. 2
   On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a floured 2-in. heart-shaped cookie cutter. Place 1 in. apart on ungreased
3. 3
   .
4. 4
   Bake at 325° for 18-20 minutes or until lightly browned. Cool for 1 minute before removing from pans to wire racks to cool completely.
5. 5
   Drizzle bittersweet and white chocolate over cookies; let stand until set. Store in an airtight container.