They are the classic. I found a great recipe online here. I have made this recipe several times, and it always comes out great. We used Bob's Red Mill ground almonds. It really makes the cookies rich, and tender. And the all-time fav Smucker's Seedless Raspberry Jam is the filling. Such a treat! But, boy, are they a lot of effort for a very few cookies. I guess that's why they are the Valentine"s Day treat!
Original recipe makes 1 dozen
1 1/4 cups unsalted butter, softened
2/3 cup white sugar
2 cups sifted all-purpose flour
1 3/4 cups ground almonds
1/8 teaspoon ground cinnamon
5 tablespoons raspberry jam
1/3 cup confectioners' sugar for decoration
Cream the butter and sugar together until the mixture is light and fluffy. Beat in the flour, 1/2 cup at a time, the almonds and cinnamon, and continue beating until the mixture becomes a slightly stiff dough.
Shape the dough into a ball, wrap it in wax paper or plastic wrap and refrigerate it for about one hour.
Preheat oven to 325 degrees F (165 degrees C).
On a lightly floured surface, roll the 1/2 of the dough into a sheet 1/8 inch thick. With a 2 1/2 inch cookie cutter, cut as many circles from the sheet as you can. Knead the leftover scraps of dough into a ball and roll it out again into a 1/8 inch sheet. Cut out more circles. You should now have about 12 circles.
Arrange them on an ungreased baking sheet leaving about and inch of space between them.
Repeat the rolling and cutting process with the other half of the dough, but before placing the second batch on the baking sheet, cut out the center of each circle with a 1/2 inch cookie cutter. Bake both batches for 10 - 15 minutes or until light brown. Cool on cake rake for 20 minutes.
Spread tops of the solid circles with a thin coating of jam, lay a cutout cookie on top of each, pressing the two together so they make a sandwich. Spoon a dab of jam into the opening of each tart and sprinkle the tops with confectioners' sugar before serving.
NOTE: Keep dough as cold as possible for easier handling. You may have to chill it after rolling it out so that it will be easier to cut.