MAKES 48 • PREP & CHILL: 4¾ HR • BAKE: 8 TO 10 MIN PER BATCH
1 stick (½ cup) unsalted butter, softened
1 cup granulated sugar
2 tsp baking powder
1 large egg
½ tsp pure almond extract
1
cups all-purpose flour
¼ cup cornstarch
Decoration: white of 1 large egg, slightly beaten, sliced almonds and sugar
1 Beat butter, sugar and baking powder in a large bowl with mixer on low speed to blend. Increase to medium-high and beat until fluffy. Beat in egg and almond extract. On low speed, beat in flour and cornstarch until just blended.
2 Divide dough in half. Shape each portion into a 1-in.-thick disk. Wrap individually and refrigerate at least 4 hours or until firm enough to roll out.
3 Heat oven to 350°F. Have ready a 2½-in. heart-shaped cookie cutter.
4 On lightly floured wax paper with lightly floured rolling pin, roll 1 disk (keep other refrigerated) to 
in. thick. Cut out hearts with cookie cutter. Slide paper onto a baking sheet; freeze 5 to 10 minutes or until firm and easy to handle.
5 Peel hearts off paper. Place 1 in. apart on ungreased baking sheet. Cut a 1½-in.-long slit at bottom of hearts. Spread apart slightly to form wings. Brush hearts with egg white. Attach almonds as shown, pressing down gently. Sprinkle with a little sugar. (Reroll scraps only once or cookies will be tough.)
6 Bake 8 to 10 minutes until just golden brown at edges. Remove to wire rack to cool. Repeat with remaining dough.
PER COOKIE: 83 cal, 1 g pro, 11 g car, 1 g fiber, 4 g fat (1 g sat fat), 9 mg chol, 39 mg sod
