Heart Cookies

These heart-shaped cookies are sweetened entirely with honey and get a nutty richness from finely ground almonds mixed right into the dough. The combination of whole wheat and all-purpose flour gives them a wholesome, slightly earthy flavor that pairs naturally with the honey and almond.

Rolling the dough to ⅛ inch thin is what gives these cookies their delicate, shortbread-like snap. Thick cookies would be chewy, but thin ones bake up crisp with light brown edges and a buttery center that practically dissolves on your tongue.

The optional thumbprint filled with jam turns these from simple cut-outs into something more special. A small dab of raspberry, apricot, or strawberry jam in the center of each heart adds a pop of fruity color and flavor against the golden cookie. It’s a small touch that makes a big visual impact, especially for Valentine’s Day.

Kitchen Tips

• Chill the dough for the full hour before rolling. Honey-butter dough is soft and sticky at room temperature. Cold dough rolls cleanly and holds its heart shape.
• Roll on a lightly floured board but don’t overdo the flour. Too much makes the cookies tough and dilutes the honey-almond flavor.
• Use a small amount of jam in each thumbprint. Too much bubbles over during baking and burns on the cookie sheet.
• Watch closely after 7 minutes. Thin cookies go from light brown to burnt fast. Pull them as soon as the edges turn golden.

Variations

• Sandwich hearts: Skip the thumbprint and sandwich two cookies together with jam in the middle. Cut a small heart from the top cookie to show the jam through.
• Chocolate drizzle: Skip the jam and drizzle melted dark chocolate over the cooled hearts for a more elegant finish.