Directions

• In a large bowl, cream butter and sugar until light and fluffy. Add
• eggs, one at a time, beating well after each addition. Combine the
• flour, cocoa, salt, cinnamon, nutmeg and cloves; gradually add to
• the creamed mixture and mix well. Stir in almonds. Refrigerate for 1
• hour or until easy to handle.
• On a lightly floured surface, roll out dough to 1/8-in. thickness.
• Cut with a 3-in. heart-shaped cookie cutter. From the center of half
• the cookies, cutout a 1-1/2-in. heart or round shape.
• Place on ungreased baking sheets. Bake at 350° for 10-12 minutes
• or until edges are golden brown. Remove to wire racks to cool.
• Spread 1/2 teaspoon jam over the bottom of the solid cookies;