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Almond Raspberry Hearts

* 1 cup flour
* 1/2 cup sliced almonds, coarsely chopped
* 1/4 cup sugar
* 1/4 teaspoon almond extract
* 1/2 cup butter, softened
* 6 tablespoons 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.

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