1 cup butter, softened at room temperature
2 egg yolks
1 cup powdered sugar, sifted
2 1/2 cups all-purpose flour
1/2 cup almond meal
1/4 teaspoon salt
1 teaspoon lemon zest
1/2 cup seedless strawberry jam
Icing/powdered sugar use as needed
Preheat oven to 160 C.
Prepare cookie trays with silpat or parchment paper.
In the work bowl of your stand mixer, cream together butter and powdered sugar, beating until light and fluffy.
Add in egg yolks one at a time, then lemon zest.
In a mixing bowl, combine flour, almond meal and salt, then gradually add dry ingredients to the butter mixture, beating until blended.
Divide dough into 2 equal portions. Cover in cling wrap and chill 1 hour in fridge.
Roll each portion to a 1/8-inch thickness on a lightly floured surface; cut with a 3-inch heart-shaped cutter.
Cut centers out of half of cookies with a 1 1/2-inch heart-shaped cutter.
Make sure that you have an even number of solid and cut out cookies.
Bake for 15 minutes; cool on wire racks.
My smaller heart shape cutter was missing so I used a round cookie cutter
Spread solid cookies with jam and then sandwich with a cut out cookie. Sprinkle with icing sugar
Prepared, tried and tested by Gail Haselsteiner