Non-sweet almond hearts cookie recipe

A bland cookie that appeals to those not fond of very sweet things.


1961-nonsweet-almond-hearts2-1/2 cups sifted flour
1/2 cup sifted confectioners sugar
1 cup butter (must be butter)
2 egg yolks
1 teaspoon vanilla or almond extract, or 1 tablespoon mace, rose water or lemon juice
1-1/2 cups finely ground almonds (must be almonds)
Chopped nuts or Colored Vanilla Frosting, see below


Beat together sugar and butter. Stir in 1 egg yolk and flavoring. Add flour and almonds. Knead to a smooth dough. Chill 2 to 3 hours.

Roll out dough between waxed paper to 1/4″ thickness. Cut with heart-shaped cutter. Put on cookie sheet. Brush with 1 beaten egg yolk and sprinkle with chopped nuts, or decorate with frosting after baking.

Bake in moderate oven (350 F) 10 to 12 minutes, or until barely golden.

Colored Vanilla Frosting

Beat until smooth: 1-1/2 cups sifted confectioners’ sugar, 2 tablespoons cream and 1-1/2 teaspoons vanilla extract. To color, add a few drops of vegetable food coloring.

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Makes about 10 dozen 1-1/2″ heart-shaped cookies

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Filed under: 1960s, Christmas, Dessert recipes, Food & drink, Valentine's Day

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