Instructions: Cream butter, honey and vanilla with mixer. Add almonds and flour. Knead on flour board until well blended. Refrigerate 1 hour. Roll out to 1/8" 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 . Edges should be light brown. Cool on rack.

Jeanne Caldwell.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.