|¾ cup||Margarine or butter, softened|
|¼ teaspoon||Almond extract|
|2½ cup||All-purpose flour|
|½ cup||Finely chopped almonds|
Preheat oven to 300 degrees.
In a large bowl, beat margarine, honey and almond extract with an electric mixer until mixture is light and fluffy. Add flour, 1 cup at a time, beating well after each addition. Mix in almonds. On ungreased cookie sheets, shape ½-cup portions of dough into heart shapes, no more than ½-inch thick. Decorate as desired by following one of the tips below or by using a tooth-pick, fork or other kitchen tool to create a design. Bake 25 to 30 minutes or until edges turn brown. Cool 5 minutes and remove from pan.
You can create a design on top of the cookies using white or colored candy sprinkles.
Or you could crimp the edges of heart, making a design using the tines of fork, or a knife, spatula or spoon. Sprinkle baked cookies with powdered sugar.
If you are an experienced baker, you may want to paint a design with a simple egg-yolk paint. Separate an egg; put the egg yolk in a small bowl and mix with ½ teaspoon water and enough red food coloring to make the desired sired shade of red. Using a clean paint brush, paint a design on cookie using the colored yolk. Or place a small doily on cookie and, using a clean, stiff brush, work the egg paint through the cutouts and create a lacy effect. Remember that this is all done before the cookies are baked.
Makes 4 large cookies.
CHERI SWOBODA FOODday home economist, from the Oregonian's FOODday, 2/9/93.
Posted by Stephen Ceideburg
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