1 c. butter or margarine (room temperature)
1/2 c. sugar
1 tsp. vanilla flavoring
1 cup toasted, skinned and ground hazelnuts
1/2 oz finely chopped baking chocolate (semisweet)
2 1/2 c. all-purpose flour
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 c. raspberry jam
1 oz. melted semisweet baking chocolate
Beat first two ingredients in large bowl on medium speed until fluffy and light or mix with spoon. Gradually add in next two items until smooth. Add hazelnuts, chopped baking chocolate, flour, cinnamon and nutmeg. Mix until well blended. Cover and refrigerate for one hour (note dough will be sticky).
Heat oven to 375 degrees. Roll one quarter of dough between two pieces of waxed paper until one-eighth thick. Repeat with remaining dough keeping chilled until ready to use). Cut with 2-inch heart shaped cookie cutter. If desired, cut small heart shape from center of half of the 2-inch hearts. Please on ungreased baking sheet.
Bake for 8 minutes or lightly browned. Remove to wire rack and completely cool. Spread one-half teaspoon of raspberry jam on bottom of hearts. Top with mini heart. Gently pour with melted chocolate and allow to stand until chocolate is firm.