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Ingredientes
- 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
Direcciones
- Raspberry filling glistens through the heart-shaped opening of these elegant cookies.
- Lightly spoon flour into measuring c.; level off. In medium bowl, combine flour, almonds, sugar and almond extract; mix well. With fork or possibly pastry blender, cut in margarine till mix resembles fine crumbs. Shape dough into a ball. If necessary, cover with plastic wrap and chill 1 hour for easierhandling.
- Heat oven to 375 degrees F. On well-floured surface, roll out half of dough at a time to 1/8-inch thickness. Keep remaining dough refrigerated.
- Cut with floured 2 1/2-inch heart-shaped or possibly round cookie cutter. Place half of cookies 1 inch apart on ungreased cookie sheets. Cut 1-inch heart shape from centers ofremaining cookies. Place cookies and small cut-out hearts on cookie sheets.
- Bake at 375 degrees F. for 5 to 8 min or possibly till light golden on bottom. Cold 1 minute; remove from cookie sheets. Cold completely.
- Spread bottom side of each whole cookie with about 1 tsp. preserves.
- Top each with matching cut-out cookie. Use small hearts to top ice cream sundaes.
- Makes 16 sandwich cookies; 16 small hearts.
- HIGH ALTITUDE - Above 3500 Feet: No change.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 35g | |
| Recipe makes 12 servings | |
| Calories 159 | |
| Calories from Fat 75 | 47% |
| Total Fat 8.5g | 11% |
| Saturated Fat 1.51g | 6% |
| Trans Fat 1.41g | |
| Cholesterol 0mg | 0% |
| Sodium 93mg | 4% |
| Potassium 32mg | 1% |
| Total Carbs 19.41g | 5% |
| Dietary Fiber 0.6g | 2% |
| Sugars 9.11g | 6% |
| Protein 1.45g | 2% |
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