-MARY WILSON BWVB02B
3/4 lb Butter; soft
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
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 to 12 minutes at 325 . Edges should be
light brown. Cool on rack.
Source: The Celebrity Chefs Cookbook by Ruby Jeanne Caldwell.
