Ingredients
- 2 cookie shee on floured surface with floured rolling pin (lightly)
- 1 egg
- 1 round cookie cutter
- 1/2 on cookie shee bake (apart)
- 1/2 hear with pancake turner
- 1/2 dough
- 1/2 heart-shaped cookie cutter
- 1/2 heart-shaped pattern from cardboard
- 1/4 teaspoonful preserves
- 1 c confectioners sugar
- 1 1/2 c all purpose flour
- 3/4 c butter
- 1/2 cup confectioners sugar
- 1/2 cup confectioners sugar until smooth
- 4 1/2 oz blanched almonds (whole)
- 3 tb raspberry preserves
- 4 ts lemon juice
- 1/2 ts almond extract
- 1/8 ts salt
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