Almond Raspberry Heart Cookies

These delightful cookies are made with a cream cheese cookie dough rolled in coarsely ground almonds, and they're filled with a dab of seedless raspberry jam. If you would like a smooth finish, you may decide to super-finely grind the almonds or go without them altogether. For the health-conscious guest, you may choose to purchase all organic ingredients.

INGREDIENTS:

• 1 cup (8 ounces) butter, softened
• 1 small package (3 ounces) cream cheese, softened
• 1 cup granulated sugar
• 1 egg yolk
• 1/2 teaspoon almond extract
• 1/2 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour, sift before measuring
• 4 ounces slivered or blanched almonds
• seedless raspberry jam

PREPARATION:

In a mixing bowl with electric mixer, beat butter and cream cheese until smooth; slowly beat in sugar until light and fluffy. Beat in egg yolk and flavorings. Stir flour into the creamed mixture just until blended. Shape into a disk and wrap in plastic wrap; refrigerate for at least 1 hour.

Heat oven to 350°. Grease a cookie sheet or line with silicone mat or parchment paper. In a food processor, pulse almonds until finely ground.

Shape dough into small balls; roll in the ground almonds. Flatten each dough ball and cut out two medium sized hearts for each cookie. Now take every other cookie and cut a smaller heart in the center. Place all the cookies on prepared baking sheet. With a 1/4-teaspoon measuring spoon, drop a bit of the raspberry jam in each solid heart.

Bake for 12 to 15 minutes, or until lightly browned and filling is bubbling. Remove the cookies from the oven and let cool. Take the "hollow" hearts and place them on top of each solid, raspberry covered heart.

Makes about 4 dozen cookies.