Almond Raspberry Hearts

1 cup flour
1/2 cup sliced almonds, coarsely chopped
1/4 cup sugar
1/4 tsp almond extract
1/2 cup butter, softened
6 Tbsp raspberry preserves

In a medium bowl, combine flour, almonds, sugar and almond extract; mix
well. With pastry blender or fork, cut in butter until mixture resembles
fine crumbs. Shape dough into a ball. If necessary, cover with plastic
wrap; refrigerate 1 hour for easier handling. Heat oven to 375F. On
well-floured surface, roll out half of dough at a time to 1/8-inch
thickness. (Keep remaining dough refrigerated.) Cut with floured 2
1/2-inch heart-shaped or round cookie cutter. Place half of cookies 1 inch
apart on ungreased cookie sheets. cut 1-inch heart shape from centers of
remaining cookies. Place cookies and small heart cutouts on cookie sheets.

Bake at 375F for 5 to 8 minutes or until bottoms are light golden brown.
Cool 1 minute; remove from cookie sheets. Cool 15 minutes or until
completely cooled.

Spread bottom side of each whole cookie with about 1 tsp preserves. Place
cutout cookies over preserves. Reserve small hearts for a later use, such
as to top ice cream sundaes.

YIELD: 16 sandwich cookies; 16 small heart cookies