ISHLER HEARTS
1/2 CUP SWEET BUTTER
1 CUP POWDERED SUGAR
2 EGG YOLKS
3 TSP. VANILLA EXTRACT
1 1/3 CUP FLOUR
1/2 CUP FINELY GROUND HAZELNUTS
RASPBERRY PRESERVES (FOR FILLING)
1 LB. MILK CHOCOLATE (FOR DIPPING)
IN A MEDIUM BOWL, CREAM BUTTER AND SUGAR UNTIL FLUFFY. ADD EGG YOLKS AND VANILLA BEAT UNTIL CREAMY,MIX IN FLOUR AND GROUND NUTS, BLEND TROUGHLY UNTIL IT FORMS A BALL, CHILL IF STICKY. PREHEAT OVEN TO 350F. GREASE BAKING SHEET. ROLL DOUGH THINLY BETWEEN WAX PAPER. CUT DOUGH INTO HEARTS USING MED. SIZE HEART CUTTER. BAKE IN PREHEATED OVEN FOR 10 MINUTES OR UNTIL LIGHTLY BROWN. COOL ON WIRE RACK. SPREAD RASPBERRY PRESERVES BETWEEN TWO HEARTS. REFRIGERATE WHILE CHOCOLATE IS MELTING. MELT CHOPPED CHOCOLATE IN A GLASS BOWL IN THE MICROWAVE AT 30 SECOND INTERVALS STIRRING AFTER EACH 30 SECONDS. DIP HALF OF THE SANDWICHED HEART IN MELTED CHOCOLATE AND CHILL ON WAX PAPER UNTIL CHOCOLATE IS FIRM.
MAKES 16 MED HEART SANDWICHESOther Places to go:
I can be reached at:
JANE ADCOCK JADCOCK@prodigy.net