---------- Recipe via Meal-Master (tm) v8.05
       Title: Parisian Hearts
  Categories: Cookies
       Yield: 14 servings
   1 1/2 c  All-purpose flour
   4 1/2 oz Blanched whole almonds
            Finely ground
     3/4 c  Butter or margarine;
     1/2 ts Almond extract
     1/8 ts Salt
       1    Egg
       1 c  Confectioners' sugar
       4 ts Lemon juice
       3 tb Raspberry preserves
      Into large bowl, measure flour, ground almonds, butter or margarine,
   almond extract, salt, egg and 1/2 cup confectioners' sugar. WIth mixer at
   low speed, beat ingredients until well blended, occasionally scraping bowl
   with rubber spatula.  Shape dough into a ball; wrap with plastic wrap.
   Refrigerate dough 2 hours or until easy to handle.
      Preheat oven to 375 degrees.  Grease 2 large cookie sheets. On lightly
   floured surface with lightly floured rolling pin, roll half of dough 1/8
   inch thick, keeping remaining dough refrigerated. With floured 3-1/2 inch
   heart-shaped cookie cutter, cut dough into hearts. (Or, cut 3-1/2 inch
   heart-shaped pattern from cardboard; use pattern and knife to cut out
   cookies).  With floured 1-inch round cookie cutter, cut out center from
   half of hearts.
     With pancake turner, place hearts, 1/2 inch apart on cookie sheets. Bake
   10 minutes or until golden. With pancake turner, immediately remove cookies
   to wire racks to cool. Repeat with remaining dough and trimmings.
     To assemble cookies: In small bowl, stir lemon juice iwth 1/2 cup
   confectioners' sugar until smooth. Spread a thin layer of lemon icing on
   hearts without cut-out centers; top each with a heart with cut-out center,
   gently pressing hearts together. Fill cut-out centers with a heaping 1/4
   teaspoonful preserves. Sprinkle cookies lightly with confectioners' sugar.
   Store cookies in tightly covered containers to use up within 2 days. Makes