RECIPE # 5127 LINZOR VALENTINE COOKIES Fri. Feb. 7, 2014
JIM HAGY / Chef's Market Catering & Restaurant
1 1/4 cups butter, softened
1 cup sugar
3 cups all-purpose flour
1 Tablespoon baking cocoa
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
2 cups ground almonds
6 Tablespoons seedless raspberry jam
3 Tablespoons confectioners' sugar
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour, cocoa, salt and spices; gradually add to creamed mixture and mix well. Stir in almonds. Refrigerate for 1 hour or until easy to handle.
Preheat oven to 350°. On a lightly floured surface, roll out dough to 1/8 inch thickness. Cut with a floured 2 ½ inch heart shaped cookie cutter Cut out a 1 ½ inch heart shape from the center of half of the cookies. Place on ungreased baking sheets. Bake 10-12 minutes or until edges are golden brown. Remove to wire racks to cool. Spread bottom of each solid cookie with 1/2 teaspoon jam. Sprinkle cutout cookies with confectioners' sugar; carefully place over jam.