Almond Hearts

Ingredients

• 1 1/4 cups granulated sugar 
• 1 cup shortening 
• 2 eggs 
• 1/4 cup corn syrup or pancake syrup 
• 1 tablespoon vanilla 
• 3 cups all purpose flour plus 4 tablespoons divided 
• 3/4 teaspoon baking powder 
• 1/2 teaspoon baking soda 
• 1/2 teaspoon salt 
• 1/2 cup finely chopped blanched almonds 
• 1/3 cup seedless strawberry jam 
• powdered sugar 

Method 

Combine sugar and shortening in large bowl. Beat at medium speed of electric mixer until well blended.  Add eggs, syrup and vanilla.  
Beat until well blended and fluffy. 
Combine 3 cups  flour, baking powder, baking soda and salt.  Add gradually to creamed mixture at low speed. Mix until well blended. Stir in almonds. Divide dough into quarters.  
Wrap each quarter of dough with plastic wrap. Refrigerate at least 1 hour.  Keep refrigerated until ready to use. Preheat oven to 375°F (190°C).  Place sheets of foil on countertop for cooling cookies. Spread 1 tablespoon of flour on large sheet of waxed paper. Place one quarter of dough on floured paper. Flatten slightly with hands. Turn dough over and cover with another large 
sheet of waxed paper. Roll dough to l/4-inch thickness. Remove top sheet of waxed paper. Cut out with floured 3 inch heart shaped cutter. Cut out the center of 1/2 of the 3 inch hearts with a floured 2 inch heart shaped cutter. Transfer hearts to ungreased baking sheet with large pancake turner. Place 2 inches apart on ungreased baking sheet. Roll out remaining dough, including dough from cut out 2 inch hearts. Bake one baking sheet at a time at 375°F (190°C) for 6 to 8 minutes.  
DO NOT OVER BAKE. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely. Spread strawberry jam on 3 inch hearts.  Place hearts with cut out center on top of jam. Sprinkle powdered sugar on top heart. 

Yield: About 1-1/2 dozen cookies  

Submitted: D. Answerey