Saturday, February 14, 2009

Almond Raspberry Hearts

1 cup all purpose flour
1/2 cup sliced almonds, coarsely chopped
1/4 cup sugar
1/4 tsp. almond extract
1/2 cup magarine or butter, softened
6 tbsp. raspberry perserves

In a medium bowl, combine flour, almonds, sugar and almond extract; mix well. With fork or pastry blender, cut in margarine until mixtrue resembles fine crumbs. Shape dough into a ball. If necessary, cover with plastic wrap; refrigerate 1 hour for easier handling.

Heat oven to 375 degrees. On well-floured surface, roll out half of dough at a time to 1/8-inch thickness. Keep remaining dough refrigerated. Cut with floured 2 1/2-inch heart-shaped or round cookie cutter. Place half of cookies 1 inch apart on ungreased cookie sheets. Cut 1-inch heart shape from centers of remaining cookies. Place cookies and small cut-out hearts on cookie sheets.

Bake at 375 degrees for 5 to 8 minutes or until light golden brown on bottom. Cool 1 minute; remove from cookie sheets. Cool completely.

Spread bottom side of each whole cookie with about 1 tsp. preserves. Top each with matching cut-out cookie. Use small hearts to top ice cream sundaes.

Makes: 16 sandwich cookies; 16 small hearts.

**From the 1996 Pillsbury Company

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