1 1/2 c  Butter, softened
3/4 c  Honey
1 ts 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,
If desired

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. (Use a
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
7-12 minutes at 325 . Edges should be light brown. Cool on rack.
Makes 5-7 dozen.