|‘Chocolate Linzer Hearts‘|
| 1 cup butter or margarine, softened
1/2 cup sugar
1 teaspoon vanilla
1 cup hazelnuts, toasted, skinned and ground
1/2 ounce semisweet baking chocolate, finely chopped
2 1/2 cups Gold Medal¨ all-purpose flour
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup raspberry jam
1 ounce semisweet baking chocolate, melted
1.eat butter and sugar in large bowl with
electric mixer on medium speed until light and fluffy, or mix with spoon.
Beat in vanilla and eggs until smooth. Add remaining ingredients except
jam and melted chocolate. Beat until well blended. Cover and refrigerate
1 hour (dough will be sticky).