Heart Shaped Almond Cookies Recipes

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Combine the flour, cocoa, salt, cinnamon, nutmeg and cloves; gradually add to the creamed mixture and mix well. Stir in almonds. Refrigerate for 1 hour or until easy to handle. , On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a 3-in. heart-shaped cookie cutter. From the center of half the cookies, cut out a 1-1/2-in. heart or round shape. , Place on ungreased baking sheets. Bake at 350° for 10-12 minutes or until edges are golden brown. Remove to wire racks to cool., Spread 1/2 teaspoon jam over the bottom of the solid cookies. Sprinkle cutout cookies with confectioners' sugar; carefully place over jam.

Steps:

• Pre heat oven to 375 degrees F Sift flour with baking powder into large bowl. Add shortening, sugar, almond and vanilla extracts and salt and beaten egg.
• Knead the mixture until thoroughly combined. Turn dough onto unfloured surface. Lightly pat into 1/4" thickness with a floured 2 1/2 " heart shaped cookie cutter, cut out cookies.
• Place 2" apart on ungreased cookie sheet. GLAZE: Combine the egg yolk and 1 tablespoon of water. Brush on top of each cookie and place an almond in center of each. Bake in pre heated 375 degree oven for 15 minutes, watch closely as I found they don't take that long, should be lightly golden brown.

Steps:

• Heat oven to 375 degrees. Toast hazelnuts until skins darken and begin to split, about 15 minutes. Transfer to a clean dish towel, and rub vigorously to remove skins; discard skins. Place nuts in a food processor; pulse until medium fine.
• Line two baking sheets with parchment paper; set aside. In the bowl of an electric mixer, beat butter and granulated sugar at medium-high speed until light and creamy, about 2 minutes. Add eggs; beat until smooth, about 3 minutes. Beat in vanilla.
• In a large bowl, combine flour, hazelnuts, baking powder, cinnamon, salt, and zest. Add to butter mixture; beat to combine, about 1 minute. Place in freezer until very firm, about 30 minutes.
• Liberally dust a clean surface with flour, and roll out dough to 1/8-inch thickness. Using a 3-inch heart-shaped cookie cutter, cut out seventy-two hearts. To make top halves of cookies, use a 1-inch heart-shaped cookie cutter to cut out centers from thirty-six of the hearts.
• Transfer cookies to prepared baking sheets, and bake until golden brown, about 8 minutes. Transfer to a wire rack until completely cooled.
• Lightly sift confectioners' sugar over cookie tops. Spread about 1 teaspoon jam on each of the bottom halves, and sandwich both halves together. Store in an airtight container for up to 1 week.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Cream sugar and butter with an electric mixer until fluffy, about 5 minutes. Mix in egg and vanilla extract. Mix flour, baking powder, and salt together in a separate bowl and add to butter mixture. Mix well.
• Put a handful of the dough between two sheets of parchment paper and roll to desired thickness. Repeat with the rest of the dough. Put the rolled dough, including the parchment paper, on a cookie sheet and refrigerate for 10 minutes or longer. Repeat the process with scraps after cutting cookies.
• Cut 24 heart-shaped cookies of the same size from the dough. Use a smaller heart-shaped cookie cutter to cut a second hole in half of the cookies; this will be the window where the jam will show through. Transfer the cut cookies to a baking sheet.
• Bake in the preheated oven until golden, 8 to 10 minutes. Transfer the baking sheet to a wire rack to allow to cool, 20 to 30 minutes. Spread about 1/2 teaspoon of jam into the centers of the cookies without the heart-cut centers. Sprinkle powdered sugar on the rest of the cookies with the heart-cut centers, and mount onto the cookies with jam.

Steps:

• 1. Place almonds in a food processor and pulse until the almonds are ground. Set aside.
• 2. Whip butter in the bowl of an electric mixer fitted with a paddle attachment, until smooth. Add the sugar and continue mixing until the mixture becomes light and fluffy, 3 to 5 minutes. Scrape down the sides of the bowl from time to time so the butter and sugar are fully integrated and somewhat "fluffy." In another bowl, combine and mix the flour, almonds, cinnamon, and nutmeg.
• 3. Because this dough has a good amount of butter, it needs no "resting" time and needs to be rolled fairly quickly. Lay 3 large pieces of wax paper in a single layer on a flat surface. Sprinkle each one with a light coating of flour. Remove the bowl from the mixer and, using a rubber spatula, blend the flour mixture in with the butter. When the ingredients are fully integrated, place ⅓ of the batter on each of the pieces of wax paper. Coat dough with a light layer of flour, and top with another piece of wax paper of the same length. Use your hands or a rolling pin to flatten the dough into a disk to make 3 dough "sandwiches." Place two of them in the refrigerator and work with remaining disk of dough.
• 4. Preheat oven to 350°F. Roll the first batch into as neat a shape as possible while keeping the waxed paper in place. Avoid creasing or cracking the dough as you roll it to about a ½-inch in thickness. When the first batch is rolled, refrigerate it and repeat the same process for the other two.
• 5. Remove the first rolled sheet from the refrigerator. Place it on a flat surface and remove the top layer of waxed paper. Spread a small amount of flour onto your work surface and invert the dough onto it. Carefully remove the second sheet of waxed paper. Cut as many 1½-inch hearts (or rounds) as possible. Reserve the scraps in the refrigerator. Arrange the cut cookies neatly in a single layer on a greased baking sheet. Repeat with the other two sheets, reserving any scraps.
• 6. Cut a heart, with the smaller cutter, out of the center of half of all the cookies to create a heart outline. Roll the scraps in between two of the pieces of wax paper using the method indicated above and cut additional hearts, if desired. Waste dough? No such thing. Simply reroll all the scraps and refrigerate for a few minutes before cutting into additional cookies.
• 7. Bake the cookies until they are lightly brown, 12 to 15 minutes. Remove the trays from the oven and allow them to cool slightly for a few minutes before gently transferring them to a cooling rack. Put the raspberry jam in a bowl and whisk to remove large lumps.
• 8. Spoon about ½ teaspoon raspberry jam on each bottom and place a "top" heart on each. Dust with powdered sugar, if desired.
• Note: Dough can be rolled without waxed paper if allowed to chill in the refrigerator for one hour prior to use.

Steps:

• Preheat the oven to 350 degrees.
• In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
• Roll the dough 1/2-inch thick and cut with a 3-inch heart-shaped cutter. Place the hearts on an ungreased baking sheet and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges begin to brown.
• Allow to cool to room temperature.

Steps:

• In the bowl of an electric mixer fitted with the paddle attachment, cream butter, sugar, and vanilla until combined. On slow speed, beat in flour and salt until combined. Wrap dough in plastic wrap; chill until firm, at least 2 hours, or overnight.
• On a lightly floured surface, roll out the dough until 1/16-to-1/8 inch thick. Cut out hearts with a 2-inch heart cookie cutter. Transfer cookies to an ungreased baking sheet; chill for 30 minutes.
• Heat oven to 300 degrees with a rack in the center. Press the tines of a fork into each cookie to make designs. Bake until just beginning to brown around the edges, about 18 minutes. (Cookies will keep in an airtight container at room temperature for about 5 days.)
• In the top of a double boiler or in a heatproof bowl set over simmering water, melt the chocolate, stirring occasionally. Stir in the oil. Dip half or one third of each cookie into the chocolate mixture. Transfer cookies to a cooling rack to dry, or place them on a piece of parchment paper in the freezer for 10 minutes. Serve.