Strawberry Heart Cookies..

• 1 12 cups butter, softened
• 1 34 cups confectioners' sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 12 teaspoon grated lemon, rind of
• 2 cups all-purpose flour
• 1 cup cornstarch
• 1 teaspoon salt
• 2 cups blanched almonds, ground to coarse meal
• 12 cup strawberry jam

1. In a mixer bowl, cream the butter and 1 cup of the confectioner's sugar until light, about 3 minutes.
2. Add the egg, vanilla and lemon zest and mix well.
3. In another bowl, whisk together the flour, cornstarch and salt and add to the creamed mixture.
4. Mix in the ground almonds; you may have to work in the last of them by hand.
5. Wrap the dough in plastic and chill in the refrigerator overnight.
6. Remove the dough to soften slightly about 1 hour before rolling out.
7. Flour a cloth or board lightly, and roll out the dough one third at a time to 1/4" thick.
8. Placing a sheet of waxed paper on top of the dough, makes it easier to roll.
9. Cut out an equal number of 1 1/2" hearts and 3" hearts.
10. place seperately on 2 parchment lined or ungreased sheets and chill for 45 minute Preheat the oven to 325*.
11. when chilled, bake the large hearts for 10 min and the little hearts 8 minutes, they should not brown.
12. Let the cookies stand on the pans for 2 minutes and then transfer them to a cooling rack.
13. Immediately, while the cookies are still warm, place about 1/4 tsp of jam in the center of the 3" hearts, then top with a smaller heart.
14. you do want a bit of the jam to show through.
15. cool completely and then store in tins or freeze.
16. just before serving, sprinkle the remaining 1/4 cup of sugar over the tops.
17. We have made these with orange marmalade, grape jam etc.
18. We have even used these at wedding showers with a variety of jams.
19. Very rich and buttery cookies.

butter, sugar, egg, vanilla, flour, cornstarch, salt, blanched almonds, strawberry jam

Taken from www.food.com/recipe/strawberry-heart-cookies-118560 (may not work)