MERYL STREEPS HEART COOKIES

By SAEGERMA

Ingredients

• 3 STICKS BUTTER SOFTENED
• 3/4 CUP HONEY
• 1 TSP VANILLA
• 2/3 CUP FINELY GROUND ALMONDS
• 1 3/4 CUP WHOLE WHEAT FLOUR
• 1 3/4 CUPS FLOUR
• JAM OR PRESERVES FOR FILLING

Preparation

Step 1

CREAM BUTTER HONEY AND VANILLA ADD ALMONDS AND FLOURS AND MIX UNTIL WELL BLENDED DIVIDE DOUGH INTO 4 PIECES AND WRAP EACH IN PLASTIC WRAP CHILL AT LEAST 2 HOURS PREHEAT OVEN TO 325 ON LIGHTLY FLOURED BOARD ROLL 1 PIECE OF DOUGH 1/8 INCH THICK CUT DOUGH INTO HEARTS AND TRANSFER TO COOKIE SHEETS WRAP & REFRIGERATE TRIMMINGS IF FILLING COOKIES WITH JAM, MAKE A THUMBPRINT AND SPOON JAM IN BAKE COOKIES 12-14 MIN OR UNTIL BROWNED AT EDGES LET COOKIES REMAIN ON COOKIE SHEETS FOR 2 MIN TRANSFER TO WIRE RACK AND COOL COMPLETELY