I found this recipe in a magazine back in the 1970’s.
- 3/4 cup sugar
- 1/4 tsp salt
- 2 1/4 cups all-purpose flour
- 3/4 cup butter, softened
- 1 TBS milk
- 2 tsp grated lemon peel
- 1 1/2 tsp double-acting baking powder
- 1 egg
- 36 whole natural almonds
- 1/4 cup sugar for topping
- 1/4 tsp salt for topping
Add all ingredients, except the almonds, to a large electric mixer bowl. Mix on low speed until well mixed, scraping bowl occasionally with a rubber spatula. Shape dough in to a round ball and wrap with plastic wrap. Refrigerate at least 2 hours or until easy to handle.
Preheat oven to 350 degrees. Grease and flour large cookie sheets. Be sure to work with small amounts of dough, keeping the rest refrigerated until you are ready to use it. On a floured surface, roll out dough with a floured rolling pin until it is about 1/8 inch thick. Use a floured 3 to 3 1/2 inch heart shaped cookie cutter to cut dough in to hearts. Carefully transfer hearts to cookie sheets, placing the cookies 1/2 inch apart from each other. Use a cake tester, skewer or other kitchen tool to poke the decorative edge around the cookie. Press one almond in to the center of each cookie.
Mix sugar and salt to make topping. Sprinkle these over the top of the cookies. Bake for 10 minutes or until golden. Transfer to wire racks immediately to cool. Store cookies in a tightly covered tin.
Makes 2 1/2 to 3 dozen cookies, depending on the size of your cutter.