Ischler Hearts

• 2 cups flour, all-purpose
• 12 ounces butter
• 1/2 teaspoon salt
• 3 ounces cream cheese
• 1 1/2 teaspoons orange zest grated
• 1 1/2 cups sugar
• 1 1/2 cups almonds blanched, ground
• 1 each eggs slightly beaten
• 1/2 cup apricot preserves (jam)
• 8 ounces chocolate
• 1/2 cup heavy whipping cream
• 3 tablespoons butter
• 1 teaspoon rum extract

1. Preheat oven to 350F (180C).
2. Butter cookie sheets.
3. Cream butter until smooth and soft, beat in cream cheese, sugar and egg, blending well.
4. Sift flour and salt together and stir into creamed mixture.
5. Stir in orange zest, fold in almonds.
6. Divide dough into halves.
7. Roll out oen portion on sugared surface to 18 inch thickness, using more sugar as necessary to prevent sticking.
8. With a 1 1/2 inch heart cookie cutter, stamp out cookies to buttered sheets.
9. Repeat with remaining dough and scraps.
10. Bake cookies for 8 to 10 minutes or until they are firm and bottoms are light golden brown.
11. Remove to racks and cool completely.
12. Warm the apricot jam and spread a thin layer on half of the cookies.
13. Cover each with a plain cookie.
14. Glaze with ingredients melted together.

flour, butter, salt, cream cheese, orange zest, sugar, almonds blanched, eggs, apricot preserves, chocolate, heavy whipping cream, butter, rum

Taken from recipeland.com/recipe/v/ischler-hearts-41225 (may not work)