1 cup butter or margarine -- softened
1/2 cup sugar
1 teaspoon vanilla
2 eggs
1 cup hazelnuts -- toasted (see Notes),
skinned and ground
1/2 ounce semisweet baking chocolate -- finely chopped
2 1/2 cups 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
Beat 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).
Heat oven to 375º. Roll one fourth of dough at a time between pieces
of waxed paper until 1/8 inch thick. (Keep remaining dough refrigerated
until ready to roll.)
Cut with 2-inch heart-shape cookie cutter. Cut small heart shape from
center of half of the 2-inch hearts, if desired. Place on un-greased
cookie sheet.
Bake 7 to 9 minutes or until light brown. Remove from cookie sheet to
wire rack. Cool completely.
Spread about 1/2 teaspoon raspberry jam on bottom of whole heart
cookies; top with cut-out heart cookie.
Drizzle with melted chocolate. Let stand until chocolate is firm.
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