Nothing is more satisfying than a warm tea in a beautiful antique cup alongside a plate of fresh jelly-filled shortbread cookies! Treat your valentine this year with this delicious and fool-proof recipe.
2 1/4 cups all purpose flour
1/2 tsp salt
1/4 tsp cinnamon
1/2 tsp baking powder
1/2 cup slivered almonds
1/4 cup packed brown sugar
1 cup softened, unsalted butter
1/2 cup icing sugar and a little extra for dusting the cookies
1 tsp vanilla extract
A splash of almond extract
Your favourite jams to fill the cookies!
1) In a mixing bowl, whisk together flour, cinnamon, salt and baking powder, set aside. In a food processor, pulse almonds with brown sugar until finely ground, set aside.
2) In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter and powdered sugar on low speed until combined, then increase to medium-high and whip until creamy, about 1 minute. Mix in egg, then blend in vanilla and almond extract. Mix in almond mixture, then with mixer set on low speed, slowly add in flour mixture and mix until combined. Form mixture into a ball and drop onto a sheet of plastic wrap, then flatten into a 6-inch round disk, cover with plastic wrap and chill in refrigerator 2 hours.
3) Preheat oven to 350 degrees. Dust work surface with flour, cut disk in half and then evenly roll out each portion into 1/8 to 1/6-inch thickness. Cut into heart shapes using a cookie cutter, then using a smaller heart shape cookie cutter, cut smaller hearts into the centers of half of the hearts. Carefully transfer to Silpat or parchment paper lined baking sheets (you can run a sharp knife or pastry scaper under cookies to help lift them if needed. Also, chill dough that's not currently being rolled or baked, the hearts hold their shape better when cold), spacing cookies 1-inch apart. Bake in preheated oven 10 - 12 minutes until edges are lightly golden. Cool on baking sheet several minutes then transfer to a wire rack to cool completely. Spread strawberry jam over whole hearts, dust cookies with heart cut centers with powdered sugar then place those cookies over over tops. Store in an airtight container.