Shelly's Recipe

HEART COOKIES

Category: Cookies

1/4 cup butter, softened
1/2 cup sugar
1 egg
1 tsp almond extract
1/2 tsp vanilla extract
1 3/4 cup flour
3 tbsp cornstarch
1/2 tsp baking powder
1/8 tsp salt
1/3 cup seedless raspberry jelly (see note)

Preheat oven to 350. Add eggs and extracts and beat until mixed. Mix dry ingredients. Add the dry ingredients beat until a soft dough forms. On a lightly floured surface, using a floured rolling pin to roll out dough to 1/8 inch thickness.

Using a 2 1/4 inch wide heart-shaped cookie cutter to cut out cookies. Transfer to a onto lightly greased baking sheet. Using a 3/4 inch wide heart-shaped cookie cutter to cut out centers of half of cookies on baking sheet. Bake for 10-12 minutes. Transfer to wire rack to cool.

Spread a thin layer of jelly on top of each whole cookie and place a heart cut out cookie on top. Store in airtight container.

NOTE: Instead of using jelly, make a frosting by cooking 5 tbsp flour and milk until thick, stirring constantly. Let cool. Cream together 1 cup sugar, 1 cup butter and 1 tsp vanilla. Add flour/milk mixture. Beat until consistency to spread. When finished it looks like whipped cream. Spread on cookies.