1 tube (18 oz) refrigerated sugar cookie dough, softened, cut in chunks
3⁄4 tsp almond extract
1 jar (12 oz) raspberry preserves
Garnish: confectioners’ sugar
Position racks to divide oven in thirds. Heat oven to 350°F. Have ready a 9-in. heart-shaped or round fluted tart pan with removable bottom, 21⁄2- and 11⁄2-in. heart-shaped cookie cutters and a baking sheet. Pulse almonds in food processor until finely ground. Add cookie dough and extract; pulse just until blended. Pat 11⁄2 cups dough evenly over bottom and up sides of tart pan. Spread preserves over bottom. On a lightly floured surface with a lightly floured rolling pin, roll out remaining dough to 1⁄4 in. thick. Cut out seven 21⁄2-in. hearts and twenty 11⁄2-in. hearts. Arrange all 21⁄2-in. hearts and eight 11⁄2-in. hearts on filling. Put remaining hearts on ungreased baking sheet. Bake tart on lower rack 30 to 35 minutes, cookies on upper rack 7 to 9 minutes, until both are golden. Remove both to a wire rack; cool completely.
To serve: Remove tart pan sides; dust hearts on tart with confectioners’ sugar. Serve cookies with tart.
Planning Tip: The tart can be refrigerated, covered, up to 5 days or wrapped airtight and frozen up to 1 month. The cookies can be stored in an airtight container at room temperature 5 days or frozen up to 1 month.
recipe source : Womans Day
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Thiz Linzer Heart Tart is gorgeous and I bet yummy too! Thanks for stopping by my little ol blog and for following. I'm now following you back and invite you to stop back over and post this recipe on my weekend blog hop for Valentines Day if you'd like. Have a great Saturday!!!!! Roz at la bella vita
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