Almond Raspberry Hearts Recipe

• 1 c. Pillsbury BEST All Purpose Flour, or possibly Unbleached Flour
• 1/2 c. sliced almonds, coarsely minced
• 1/4 c. sugar
• 1/4 tsp almond extract
• 1/2 c. margarine or possibly butter, softened
• 6 Tbsp. raspberry preserves

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

flour, almonds, sugar, almond, margarine, raspberry preserves

Taken from cookeatshare.com/recipes/almond-raspberry-hearts-63982 (may not work)