MERYL STREEP’S HEART COOKIES

3/4 lb Butter; soft
3/4 c Honey
1 ts Vanilla
2/3 c Almonds; finely ground
1 3/4 c Whole wheat flour
1 3/4 c All-purpose flour
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 1/8″ 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 12 minutes at 325~. Edges should be light brown. Cool on rack. Source: The Celebrity Chefs Cookbook by Ruby Jeanne Caldwell.

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