Recipe courtesy of Alex Guarnaschelli
Total:
55 min
Active:
40 min
Yield:
2 1/2 to 3 dozen cookies, about 1 1/2 inches
Level:
Intermediate
Total:
55 min
Active:
40 min
Yield:
2 1/2 to 3 dozen cookies, about 1 1/2 inches
Level:
Intermediate

Ingredients

Directions

Watch how to make this recipe.

Special equipment: 2 heart-shaped (or round) cookie cutters: 1 about 1 1/2 inches and 1 about 3/4-inch Waxed paper (or parchment) Rolling pin 3 baking sheets

In the bowl of an electric mixer fitted with a paddle attachment, whip the butter until smooth. Add the sugar and continue mixing until the mixture becomes light and fluffy, 3 to 5 minutes. In another bowl, combine and mix the flour, almonds, cinnamon, and nutmeg.

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 1/3 of the batter on each piece of waxed paper. Coat dough with a light layer of flour, and top with another piece of waxed paper of the same length to make 3 batter "sandwiches". Place 2 of them in the refrigerator and work with 1 at a time.

Preheat the oven to 350 degrees F.

Roll the first batch into as neat a shape as possible. What matters most is avoiding creases or cracks and getting it to about 1/8-inch in thickness. When the first is rolled, refrigerate it and repeat the same process for the other 2 pieces of dough.

Make the cookie bottoms: Remove the first rolled sheet from the refrigerator and cut as many 1 1/2-inch hearts (or rounds). Reserve the scraps in the refrigerator. Arrange them neatly in a single layer on a greased baking sheet. Repeat with the other two sheets, reserving any scraps.

Make the cookie tops: 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 2 pieces of waxed paper and cut additional hearts, if desired.

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 flat surface. In a small pot, pour in the raspberry jam and bring it to a light simmer. Remove from the heat to cool slightly as well.

Spoon about 1/4 to 1/2 teaspoon raspberry jam on each bottom and place a "top" heart on each. Dust with powdered sugar, if desired.

Cook's Note

Because this dough has a good amount of butter, it needs "resting" time and needs to be rolled fairly quickly.

More from:

Valentine's Day

IDEAS YOU'LL LOVE

Daisy Shortbread Cookies

Recipe courtesy of Ina Garten

Chocolate Chunk Cookies

Recipe courtesy of Ree Drummond

Cubano Sandwiches with Mojo-Braised Pork Shoulder

Recipe courtesy of Eddie Jackson

Chocolate Chip Cookies

Recipe courtesy of Food Network Kitchen

Pulled Pork Sandwich

Recipe courtesy of Tyler Florence

Hot Roast Beef Sandwiches

Recipe courtesy of Ree Drummond

Cookie Butter Three Ways

Recipe courtesy of Food Network Kitchen

Gingerbread Cookies

Recipe courtesy of Alex Guarnaschelli

Welsh Cookies

Recipe courtesy of Food Network Kitchen

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          The Pioneer Woman

          9:30am | 8:30c

          Cupcake Wars

          10am | 9c

          Cupcake Wars

          11am | 10c

          Cupcake Wars

          12pm | 11c

          The Pioneer Woman

          1:30pm | 12:30c

          Beat Bobby Flay

          2:30pm | 1:30c

          Beat Bobby Flay

          3:30pm | 2:30c

          Beat Bobby Flay

          4:30pm | 3:30c

          Chopped

          5pm | 4c

          Chopped

          6pm | 5c

          Chopped

          7pm | 6c
          On Tonight
          On Tonight

          Chopped

          8pm | 7c

          Chopped

          9pm | 8c

          Beat Bobby Flay

          10:30pm | 9:30c

          Beat Bobby Flay

          11:30pm | 10:30c

          Chopped

          12am | 11c

          Beat Bobby Flay

          1:30am | 12:30c

          Beat Bobby Flay

          2:30am | 1:30c

          Chopped

          3am | 2c

          Mystery Diners

          4:30am | 3:30c
          powered by PubExchange

          Get Cooking