Heart Cookies
Yield
6 servingsPrep
20 minCook
12 minReady
35 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | pound |
butter
soft |
|
| ¾ | cup |
honey
|
|
| 1 | teaspoon |
vanilla extract
|
|
| ⅔ | cup |
almonds
finely |
*
|
| 1 ¾ | cups |
whole-wheat flour
|
|
| 1 ¾ | cups |
all-purpose flour
|
|
| 1 | x |
fruit jam
for filling |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 340.2 | g |
butter
soft |
|
| 177 | ml |
honey
|
|
| 5 | ml |
vanilla extract
|
|
| 158 | ml |
almonds
finely |
*
|
| 414 | ml |
whole-wheat flour
|
|
| 414 | ml |
all-purpose flour
|
|
| 1 | x |
fruit jam
for filling |
*
|
Directions
Cream butter, honey and vanilla with mixer.
Add almonds and flour.
Knead on flour board until well blended.
Refrigerate 1 hour.
Roll out to ⅛ inch on lightly floured board.
Cut into shapes. (Use a Heart-shaped cookie cutter).
If filling with jam or preserves, make a thumbprint in center of each cookie.
Place on cookie sheet, then spoon a dab of your favorite jam or preserves into thumbprint.
Bake 7 to 12 minutes at 325℉ (160℃).
Edges should be light brown.
Cool on rack.
