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 to9 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.
Calories 313 Fat 13g Saturated fat 3g Cholesterol 13mg
Sodium 165mg Carbohydrate 46g Fiber 2g
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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