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

     2 c  A-P flour
   1/2 c  Sugar
     1 ds Salt
     1 c  Butter; cold, in cubes
     1 tb Water; cold
     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" thickness. Cut
 with a lightly floured 2-1/2" cookie cutter. Place 1" apart on
 ungreased baking sheets. Cover and refrigerate for 30 minutes.

 Bake @ 325 F/165 C 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.

 Recipe by Barbara Birk, St. George, Utah

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

 Uncle Dirty Dave's Archives

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