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Directions:
1. Use an electric mixer to beat the butter until fluffy, about 2
minutes. Add the sugar and cream together. Stop and scrape down the
sides and bottom of the bowl with a rubber spatula.
2. Add the ground almonds and nutmeg and blend thoroughly.
3. Beat together the egg, egg yolk and vanilla. Add to the mixture and
blend completely.
4. Combine the salt and flour and add to the mixture in 3 stages,
scraping down the bowl after each addition. Mix until smooth. Wrap the
dough in a double layer of plastic wrap and chill until firm, about 3
hours.
5. Adjust the oven racks to the upper and lower thirds and preheat to
350¡F. Line 2 baking sheets with parchment paper or non-stick liners.
Roll the dough out on a lightly floured flat surface to a thickness of
1/4". Cut out cookies using a 2" heart-shaped cutter. Using a
3/4" round cutter, cut out the center of half of the cookies.
Place the cookies on the baking sheets leaving 1" between them.
6. Bake 8 minutes. Switch the pans and bake another 6–8 minutes,
until light golden. Cool pans completely on racks.
7. Place about a teaspoon of the raspberry preserves on the center of
each solid heart.
8. Dust the top cookies with confectionersÕ sugar and place on top of
the preserves to form sandwiches. Store in a single layer on a baking
sheet tightly covered with foil up to 2 days.
Makes 2 dozen 2" sandwich cookies.
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