THE INGREDIENTS
3/4 lb Butter; soft
3/4 c Honey
1 tsp Vanilla
2/3 c Almonds; finely ground
1 3/4 c Whole wheat flour
1 3/4 c All-purpose flour
Jam or preserve for filling
A heart-shaped cookie cutter

DIRECTIONS: Cream butter, honey and vanilla with mixer. Add almonds and flour. Knead on flour board until well blended. Refrigerate 1 hour. Roll out to 1/8" on lightly-floured board. Cut into shapes using heart-shaped cookie cutter. If filling with jam or preserves, make a thumbprint in center of each cookie. Place on cookie sheet, then spoon a dab of your favorite jam or preserves into thumbprint. Bake 7 to 12 minutes at 325^oF. (The edges should be light brown). Cool on rack.

YIELD: 6 Dozen