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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 36 |
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This specialty cookie takes a little extra effort, but the delectable results are well worth it. I bake the tender jam-filled hearts when I need something fancy to serve for Valentine's Day or other special occasions. Ingredients:
1-1/4 cups butter, softened |
1 cup sugar |
2 eggs |
3 cups king arthur unbleached all-purpose flour |
1 tablespoon baking cocoa |
1/2 teaspoon salt |
1/4 teaspoon ground cinnamon |
1/4 teaspoon ground nutmeg |
1/8 teaspoon ground cloves |
2 cups ground almonds |
raspberry jam |
confectioners' sugar |
Directions:
1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, cocoa, salt, cinnamon, nutmeg and cloves; gradually add to the creamed mixture and mix well. Stir in almonds. Refrigerate for 1 hour or until easy to handle.
2. On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a 3-in. heart-shaped cookie cutter. From the center of half the cookies, cutout a 1-1/2-in. heart or round shape.
3. Place on ungreased baking sheets. Bake at 350° for 10-12 minutes or until edges are golden brown. Remove to wire racks to cool.
4. Spread 1/2 teaspoon jam over the bottom of the solid cookies; Sprinkle cutout cookies with confectioners' sugar; carefully place over jam. Yield: 3 dozen.
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