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1
Raspberry filling glistens through the heart-shaped opening of these elegant cookies.
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2
Lightly spoon flour into measuring c.; level off.
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3
In medium bowl, combine flour, almonds, sugar and almond extract; mix well.
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4
With fork or possibly pastry blender, cut in margarine till mix resembles fine crumbs.
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5
Shape dough into a ball.
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6
If necessary, cover with plastic wrap and chill 1 hour for easierhandling.
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7
Heat oven to 375 degrees F. On well-floured surface, roll out half of dough at a time to 1/8-inch thickness.
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8
Keep remaining dough refrigerated.
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9
Cut with floured 2 1/2-inch heart-shaped or possibly round cookie cutter.
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10
Place half of cookies 1 inch apart on ungreased cookie sheets.
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11
Cut 1-inch heart shape from centers ofremaining cookies.
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12
Place cookies and small cut-out hearts on cookie sheets.
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13
Bake at 375 degrees F. for 5 to 8 min or possibly till light golden on bottom.
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14
Cold 1 minute; remove from cookie sheets.
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15
Cold completely.
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16
Spread bottom side of each whole cookie with about 1 tsp.
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17
preserves.
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18
Top each with matching cut-out cookie.
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19
Use small hearts to top ice cream sundaes.
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20
Makes 16 sandwich cookies; 16 small hearts.
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21
HIGH ALTITUDE - Above 3500 Feet: No change.
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22
Amount
