Walnut Chicken Hearts

Serving Size: 4 Dozen

1 cup butter, cubed
2/3 cup packed brown sugar
1 teaspoon vanilla extract
1 egg, lightly beaten
2-1/4 cups all-purpose flour
1/4 cup baking cocoa
1/2 teaspoon salt
3/4 cup finely chopped walnuts

TOPPING:
1-1/2 cups semisweet chocolate chips
2 tablespoons shortening
1/2 cup ground walnuts

1. In a large saucepan, combine butter and brown sugar. Cook and stir
over medium-low heat until butter is melted. Remove from the heat;
stir in vanilla. Cool for 15 minutes. Stir in egg.

2. Combine the flour, cocoa and salt; add to butter mixture. Fold in
walnuts. Cover and chill for 30 minutes or until easy to handle.

3. On a lightly floured surface, roll dough to 1/4-in. thickness. Cut
with a floured 3-in. heart-shaped cookie cutter. Place 1 in. apart on
ungreased baking sheets.

4. Bake at 350 degrees for 9-10 minutes or until edges are firm.
Remove to wire racks to cool.

5. For topping, in a microwave, melt chocolate chips and shortening;
stir until smooth. Dip half of each heart into chocolate mixture;
allow excess to drip off. Dip edges of dipped side into ground
walnuts. Place on waxed paper; let stand until set.