| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Cookies |
1 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Butter, softened |
| 3/4 |
c |
Honey |
| 1 |
ts |
Vanilla |
| 2/3 |
c |
Almonds, finely ground |
| 1 3/4 |
c |
Whole wheat flour |
| 1 3/4 |
c |
All-purpose flour |
|
|
Jam or preserve for filling, |
|
|
If desired |
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
7-12 minutes at 325 . Edges should be light brown. Cool on rack.
Makes 5-7 dozen.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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