Page 138 - Classic Cookies with Modern Twists

1. In the bowl of a food processor tted with the blade

att achment, pulse the almonds in short bursts until coarsely
chopped. Add ¼ cup of the sugar, and pulse in bursts until the
two are well combined and the nuts are nely chopped. Transfer

to a medium bowl. Add the ours, cinnamon, salt, and nutmeg,
and stir to combine. Set aside.

2. In the bowl of a st and mixer tted with the paddle
att achment, or using a handheld electric mixer, beat the butter
and the remaining ¾ cup sugar on medium speed until light

and uff y, about 3 minutes. Scrape the paddle and sides of the
bowl with a r ubber spatula. Add the egg, mix well, and add the
vanilla. With the mixer on low speed, add the dr y ingredients all

at once. Blend for about 1 minute, scraping the bowl as needed
to create a uniform dough. Gather the dough into a ball, divide it
in half, atten into 2 disks, and w rap with plastic w rap.
Refrigerate for 4 to 6 hours.

3. Preheat the oven to 325 degrees F. Line 2 baking sheets with
parchment paper. On a lightly rice-oured surface or between 2
sheets of plastic w rap or parchment paper, roll one of the disks
of dough ⅛ inch thick. Using the larger cookie cutter, cut as

many hearts as you can and place them on the baking sheets, ½
inch apart. Gather the scraps and repeat with the second disk.
Refrigerate one sheet (these will be the cookie bottoms). Use the
smaller heart cutter to cut out the middles of the other sheet

(these wi ll be the cookie tops). Gather the scraps, chill, and roll
out again to make more cookie tops.

4. Bake both sheets for 12 to 15 minutes, rot ating the sheets
half way through, or until the cookies are lightly brow ned. Move

the sheets from the oven (leaving the cookies on the sheets) to a
wire rack to cool completely; then move the cookies on their
sheets of parchment paper to a at surface.