MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Shortbread Hearts
Categories: Cookies, Chocolate
Yield: 24 servings

2 c A-P flour
1/2 c Sugar
ds Salt
1 c Cold butter; in cubes
1 tb Cold water
1 ts Almond extract
1/2 lb Dark chocolate candy
- coating; melted

In a large bowl, combine the flour, sugar and salt; cut
in butter until mixture resembles coarse crumbs. Stir in
water and extract until mixture forms a ball.

On a lightly floured surface, roll out dough to 1/4-in.
thickness. Cut with a lightly floured 2-1/2-in. cookie
cutter. Place 1 in. apart on ungreased baking sheets.
Cover and refrigerate for 30 minutes.

Bake @ 325ºF/165ºC for 13-16 minutes or until edges are
lightly browned. Cool for 2 minutes before removing to
wire racks to cool completely. Dip one side of cookies
in candy coating; allow excess to drip off. Place on
waxed paper; let stand until set.

Barbara Birk, St. George, Utah

Makes: about 2 dozen

RECIPE FROM: https://www.tasteofhome.com

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