Jam or preserve for filling Cream butter, honey and vanilla with mixer. Add almonds and flour. Knead on flour board until well blended. Refrigerate 1 hour. Roll out to 0 cm on lightly floured board. Cut into shapes. (Use a Heart-shaped cookie cutter). If filling with jam or preserves, make a thumbprint in center of each cookie. Place on cookie sheet, then spoon a dab of your favorite jam or preserves into thumbprint. Bake 7 to dozen minutes at 160ºC Edges should be light brown. Cool on rack.