Strawberry Heart Butter Cookies Food

STRAWBERRY HEART COOKIES..

Steps:

• In a mixer bowl, cream the butter and 1 cup of the confectioner's sugar until light, about 3 minutes.
• Add the egg, vanilla and lemon zest and mix well.
• In another bowl, whisk together the flour, cornstarch and salt and add to the creamed mixture.
• Mix in the ground almonds; you may have to work in the last of them by hand. Wrap the dough in plastic and chill in the refrigerator overnight.
• Remove the dough to soften slightly about 1 hour before rolling out.
• Flour a cloth or board lightly, and roll out the dough one third at a time to 1/4" thick.
• Placing a sheet of waxed paper on top of the dough, makes it easier to roll. Cut out an equal number of 1 1/2" hearts and 3" hearts.
• place seperately on 2 parchment lined or ungreased sheets and chill for 45 minute Preheat the oven to 325*.
• when chilled, bake the large hearts for 10 min and the little hearts 8 minutes, they should not brown.
• Let the cookies stand on the pans for 2 minutes and then transfer them to a cooling rack.
• Immediately, while the cookies are still warm, place about 1/4 tsp of jam in the center of the 3" hearts, then top with a smaller heart. you do want a bit of the jam to show through. cool completely and then store in tins or freeze. just before serving, sprinkle the remaining 1/4 cup of sugar over the tops.
• We have made these with orange marmalade, grape jam etc. We have even used these at wedding showers with a variety of jams.
• Very rich and buttery cookies.