Almond Heart Cookies

1 1/4 cups unsalted butter, room temperature

3/4 cup granulated sugar

2 1/3 cups all-purpose flour, plus additional flour for rolling the cookies

1/2 cup Fisher® Slivered Almonds, ground

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 cup seedless raspberry jam

powdered sugar (optional)

 

Directions

1. Place almonds in a food processor and pulse until the almonds are ground. Set aside.

2. In the bowl of an electric mixer fitted with a paddle attachment, whip the butter until smooth. Add the sugar and continue mixing until the mixture becomes light and fluffy, 3 to 5 minutes. Take care to scrape down the sides of the bowl from time to time so the butter and sugar are fully integrated and somewhat “fluffy.” In another bowl, combine and mix the flour, almonds, cinnamon, and nutmeg.

3. Because this dough has a good amount of butter, it needs “resting” time and needs to be rolled fairly quickly. Lay 3 large pieces of wax paper in a single layer on a flat surface. Sprinkle each one with a light coating of flour. Remove the bowl from the mixer and, using a rubber spatula, blend the flour mixture in with the butter. When the ingredients are fully integrated, place 1/3 of the batter on each of the pieces of wax paper. Coat dough with a light layer of flour, and top with another piece of wax paper of the same length to make 3 batter “sandwiches.” Place two of them in the refrigerator and work with one at a time.