Instructions: Raspberry filling glistens through the heart-shaped opening of these elegant cookies.

Lightly spoon flour into measuring cup; level off. In medium bowl, combine flour, almonds, sugar and almond extract; mix well. With fork or pastry blender, cut in margarine until mixture resembles fine crumbs. Shape dough into a ball. If necessary, cover with plastic wrap and refrigerate 1 hour for easier
handling.

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 round cookie cutter. Place half of cookies 1 inch apart on ungreased cookie sheets. Cut 1-inch heart shape from centers of
remaining cookies. Place cookies and small cut-out hearts on cookie sheets.

Bake at 375 degrees F. for 5 to 8 minutes or until light golden brown on bottom. Cool 1 minute; remove from cookie sheets. Cool completely.

Spread bottom side of each whole cookie with about 1 teaspoon 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.

Amount

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