Almost Primal Valentine Cookies

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Every Valentine’s Day I bake my favorite linzer hearts recipe from my Aunt Nancy. So this year I wondered if I could make a grain-free linzer heart. I made the dough replacing flour with almond meal, and confectioner’s sugar with a little honey. Even after refrigerating the dough for several hours, I was able to roll the dough out, but it was too wet for the hearts to hold their shape. Alas, I settled for round almond ‘shortbread’ cookies and made a little heart shaped well for Penzey’s Raspberry Enlightenment, which is not so primal but I only used about 1/2 tsp. per cookie so I don’t think its the worst thing you could eat. They were quite tasty, but I do have to say I miss the crumbly flaky texture of the decadent linzer heart sandwiches. Oh well! Maybe next year I’ll find the solution. In the meantime, enjoy these cute little treats!

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Grain Free Shortbread Cookies (Difficulty-Easy; Makes 12-14 cookies)

1 stick unsalted butter, at room temperature

2 Tbsp. organic honey

1 tsp. vanilla

2 c. almond meal

1/4 tsp. baking soda

1/4 tsp. salt

raspberry jam or Raspberry Enlightenment from Penzeys

small heart shaped cookie cutter

Cream butter and honey together on medium speed with a stand or handheld mixer. Add the vanilla and mix until incorporated. Add the almond meal, baking soda, and salt and mix until dough is formed.

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Wrap the dough in saran wrap and refrigerate for a few hours or overnight. When ready to bake, preheat oven to 350 degrees. Roll about 1 Tbsp. of dough into balls and lightly press down onto a baking sheet with your fingers so they are flattened. Bake for 9-10 minutes. Transfer cookies to a rack or wax paper to cool.

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When cool, use a small heart shaped cookie cutter to make a well in the center of the cookie. Fill with raspberry jam or Raspberry Enlightenment. Enjoy with your loved ones! ❤

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