Melt in your Mouth Shortbread Cookies

1 cup walnuts, toasted cup or 2 medium mashed very ripe bananas

1 1/2 butter softened

1/3 cups granulated sugar plus 2 tablespoons

1 1/2 tsp vanilla extract

1/2 tsp salt

3 cups cake flour (not self rising)

6 1 oz squares semisweet chocolate

Early in the day, or day ahead:

In food processor with knife blade attached or in blender at medium speed, blend walnuts

and sugar until nuts are finely ground. In large bowl, with mixer at medium speed, beat butter,

vanilla extract, salt, and ground walnut mixture until light and fluffy. With wooden spoon,

stir in flour until dough forms, If necessary, with hands, press dough together.

Divide dough into 3 equal pieces; wrap each section in plastic wrap.

Refrigerate dough until easy to handle, about 2 hours. Preheat oven to 375 degrees.

Sprinkle 15 inch long sheet waxed paper with flour. Place one third of dough on floured

waxed paper (keep remaining dough refrigerated) Lightly sprinkle dough with flour.

Place another sheet of wax paper over dough. Roll dough between waxed paper 1/4 thick,

sprinkling dough with more flour to prevent sticking. Remove top sheet of waxed paper;

with floured 3 inch heart shaped cookie cutter, cut out as many hearts as possible from dough;

reserve trimmings in refrigerator. With floured pancake turner; place hearts, about 2 inches apart

on ungreased cookie sheet. Bake cookies 10-15 minutes, until golden. Allow cookies to remain on cookie sheet

2 minutes before removing to racks to cool completely. Repeat with remaining dough and trimmings.

When cookies are cool, if you like, melt chocolate, Use chocolate to spread or drizzle on cookies.

Let chocolate dry about 1 hour or until firm. Store cookies in tightly covered container. Makes about 28 cookies

Note: reduce the sugar in this recipe by substituting Splenda brand sugar substitute.