Chocolate Linzer Hearts

1 c. butter or margarine (room temperature)
1/2 c. sugar
1 tsp. vanilla flavoring
2 eggs
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.

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Cookie Cutter Brownies Recipe

4 Squares unsweetened baking chocolate (melted)
3/4 cup butter or margarine (melted)
3 egg whites (whipped)
1 tsp Vanilla
1 cup Flour
1 cup Walnuts (optional)

Preheat oven at 350 F. Prepare a 13 x 9 inch baking pan with cooking spray lined with foil. In medium saucepan melt chocolate and butter until chocolate is completed melted. In mixing bowl combine sugar and flour. Add egg whites, vanilla, and walnuts until well blended. Mix with chocolate and butter mixture. Spread into prepared pan. Bake for 30 to 35 minutes. Cool in pan. Refrigerate for 30 minutes for easy cutting. Lift out of pan. Invert onto back of pan and remove foil. Invert onto a cutting board. Cut into shapes with a cookie cutter and decorate.

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