Happy weekend everyone! I hope you all had a good week. It's raining like crazy here, so I've been staying snuggly warm in our house, and knitting my little heart out. Tons of fun!
I'm also getting ready for Valentines Day, and I bet you are too! Here is a wonderful cookie recipe that your sweetheart, family and friends will all love! Each one is a valentine on it's own. You'll love the unique flavor combo, the shortbread like texture, and the snazzy (and easy!) decoration that finishes it off!
Aside from your usual stand mixer, spatula etc., you'll need a Food processor, zester (or the fine side of a grater), a rolling pin, and 2 cookie cutters (one large and one small, preferably of the same design).
1 cup almonds
2 cups flour
1/2 tsp cinnamon
1/4 tsp salt
1 cup butter
2/3 cup sugar, divided
1 tsp vanilla
zest of 1 lemon
powdered sugar for finishing
1/2 cup raspberry jam, strained
Toast the almonds and let cool. Grind the almonds with 1/3 cup of the sugar.
Add the dry ingredients to the food processor and blend until it's as fine as you can get it. Set aside.
Beat butter and remaining sugar in your mixer, add the yolks, vanilla and zest.
Beat in nuts and flour mixture.Form dough into a flat disc, wrap in plastic and refrigerate for 30-60 minutes.
Roll out to 1/4" thick on a lightly floured surface, and use cookie cutters (I used hearts, to keep it festive!). It's best to roll the dough as few times as possible, so get as many cookies from each rolling as possible. You know, pretend you're playing Tetris!
Leave half of your hearts whole, and use the tiny heart to cut out the center of the other half of the cookies.
Bake at 350* for 16 minutes, until edges just start to turn golden. Let cool. Spread wrong side (the side that had been down on the sheet) of the whole hearts with a thin layer of the strained jam.
Using a sifter, dust the right side of the hearts with cut out centers with the powdered sugar.
Sandwich the cookies together carefully, and admire your handiwork!
Now get to bakin'! Enjoy!