What have you got planned with your loved ones???
I’ve planned for a no work day (I’m even turning off the computer…right after I post this blog) except for planning fun activities and a whole day with my three kids and hubby!
I am planning on making these cookies with my daughter for dessert later today. I found the recipe on one of my favourite sites Every Day with Rachel Ray.
See below for the recipe and directions. Enjoy.
Cornmeal Linzer Hearts
by Tracey Seaman and Diana Sturgis
From Every Day with Rachael Ray
Prep Time: 30 min (plus chilling and cooling)
Bake Time: 15 min
1 1/2 cups blanched almonds
3/4 cup plus 1 tablespoon granulated sugar
1 1/2 cups flour
1/2 cup cornmeal
1/4 teaspoon salt
1 1/2 sticks (6 ounces) unsalted butter, thinly sliced
1 tablespoon grated lemon peel
1 large egg
1/3 cup seedless raspberry jam
Confectioners’ sugar, for dusting
1. Position racks in the upper and lower thirds of the oven and preheat to 325°. Line 2 cookie sheets with parchment paper. Using a food processor, grind the almonds with 1 tablespoon granulated sugar. Transfer to a large bowl; whisk in the flour, cornmeal and salt
2. Using a food processor, combine the butter, lemon peel and remaining 3/4 cup granulated sugar until creamy. Scrape down the bowl, add the egg and process until combined. Stir into the flour mixture. Quarter the dough, cover with plastic wrap and refrigerate for 20 minutes.
3. On a lightly floured surface, using a floured rolling pin, roll out one-quarter of the dough into a 9-inch round. Using a 2 1/2-inch heartshaped cookie cutter, cut out cookies and, using a metal spatula, transfer to a prepared cookie sheet. Repeat with the remaining dough. Bake until lightly colored, about 15 minutes; transfer to a rack to cool.
4. Spread the flat side of half of the cookies with about 1 teaspoon jam; sandwich with the remaining cookies. Dust lightly with the confectioners’ sugar.