These delicate cookies are beautiful for Valentine’s Day. Substitute 1 teaspoon of rose water for the vanilla for an old-fashioned taste.
INGREDIENTS| YIELDS 24 COOKIES
- ¾ cup unsalted butter
- ½ cup sugar
- ½ teaspoon lemon rind
- 1 egg
- ½ teaspoon vanilla
- ¼ teaspoon almond flavoring
- 1½ cups finely ground almonds
- 2¼ cups cake flour
- ½ teaspoon baking powder
- ½ teaspoon cinnamon
- 1 cup raspberry jam
- Confectioners’ sugar for dusting
Cream butter. Add sugar, lemon, egg, vanilla, almond, and ground nuts; beat until creamy.
Whisk dry ingredients together; blend in. Chill dough overnight, tightly wrapped.
Preheat oven to 350°F. Line a baking sheet with parchment.
Roll dough on a lightly floured surface to 1/8" thickness. Cut with heart-shaped cookie cutters.
Cut 3 holes in half of the cookies using a thimble. Place on cookie sheets; bake 12 minutes.
Heat jam; spread a layer on solid cookies. Press a cookie with holes in it on top. Fill holes with more jam. Sprinkle with powdered sugar when cool.