3/4 cup butter, at room temperature
1/2 cup powdered sugar
1/2 tsp. vanilla
3/4 cup finely ground blanched almonds
2 cups all-purpose flour
raspberry or gooseberry jam or jelly
Beat butter and powdered sugar together until creamy. Beat in vanilla and egg. Add almonds and flour, mixing to incorporate. Wrap in waxed paper and chill 1 hour. Roll out on a lightly floured board and cut into heart-shaped cookies. Use a small (1/2-inch) circle to cut out the center of half of the cookies. Place on a lightly greased baking sheet. Bake in a 375°F. oven for 6 to 8 minutes, or until cookies are just beginning to turn golden brown. Transfer to a rack and let cool. Sandwich cookies together with warmed jam or jelly. Use one whole heart and one centerless heart per sandwich. Cover hole with object that was used to cut it. Dust tops of cookies with sifted powdered sugar then uncover center. Makes 3 dozen cookies.