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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 48 |
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These are beautiful jewels on a plate! For best results, be sure to vigorously stir your jam before attempting to spoon it into the cookies. The stirring loosens the jam up and allows it to pour nicely. If you don't follow this step, the jam will look lumpy sitting in the cookies. Read more ...Enjoy! :) Ingredients:
# 2 & 1/2 cups all-purpose flour |
# 1/4 teaspoon salt |
# 1 cup (2 sticks) butter, softened |
# 1 cup finely ground almonds |
# 1/2 cup granulated sugar |
# 1/4 cup milk, plus more as needed |
# 1 large egg, lightly beaten |
# 1/4 cup raspberry preserves (seedless preferred) |
Directions:
1. # Sift the flour and salt into a large bowl.
2. # Use a pastry blender to cut in the butter until the mixture resembles fine crumbs.
3. # Mix in the almonds and sugar.
4. # Stir in enough milk to form a stiff dough.
5. # Press the dough into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
6. # Preheat the oven to 350 degrees Fahrenheit.
7. # Place parchment paper on two cookie sheets.
8. # Roll out the dough on a lightly floured surface to a thickness of 1/4 inch.
9. # Use a 3-inch heart-shaped cookie cutter to cut out 48 cookies.
10. # Use a spatula to transfer 24 of the cookies to the prepared cookie sheets, spacing them 1 inch apart.
11. # Use a 2-inch heart-shaped cookie cutter to cut out the centers from twelve of the cookies. Set aside the cookies with cut-out centers.
12. # Gather the dough scraps, including the leftover hearts, re-roll, and continue cutting out cookies and outlines until all the dough is used.
13. # Brush the edges of the whole cookies with the beaten egg and place the hearts with the cut-out centers on top to raise the edges.
14. # Bake for 15-20 minutes, or until golden brown, rotating the sheets halfway through for even baking.
15. # Drop teaspoons of the preserves into the cookie centers.
16. # Transfer to racks to cool.
17. #Serve to the one you love!
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