Heart Cookies

Yields:	6 servings
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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 inch 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 F.

Edges should be light brown.

Cool on rack.

Well worth the time and effort. Will do this again - often.