For a truly multicultural dessert, make all three shades of cookie dough.

Source: Parents Magazine


Recipe Summary

2 hrs in refrigerator
17 mins at 350°
30 cookies


Ingredient Checklist


Instructions Checklist
  • In food processor, grind almonds to fine crumbs. Add flour and cinnamon, and pulse to blend. In mixer bowl, combine butter and sugar, and beat at medium speed until light and fluffy, about 3 minutes. Beat in eggs and vanilla. With mixer on low speed, beat in flour mixture until well combined. Remove 1/3 of dough, gather into a ball, and flatten into a disk. Place between 2 pieces of plastic wrap. Roll out dough to 1/8-inch thickness. Refrigerate until firm, 2 hours to 3 days. Add 1 tablespoon cocoa powder to remaining dough in mixer, beating to blend. Remove 1/2 of remaining dough, and roll and refrigerate as before. Add 2 tablespoons cocoa powder to remaining dough in mixer, beating to combine. Roll and refrigerate as before.

Instructions Checklist
  • Place candies in a heavy plastic bag. Using a hammer or heavy pan, crush into small pieces.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • Heat oven to 350°F. Line baking sheets with foil. Roll out dough to 1/8-inch thickness. Using a hand-shaped cookie cutter, cut out as many hands as possible. Transfer to foil-lined baking sheet, 1 inch apart. Using a small heart-shaped cookie cutter, cut a heart from palm of each hand. Bake 13 minutes.

Instructions Checklist
  • Remove cookies from oven, and spoon crushed candies into hearts, filling slightly above cookie tops. Bake 4 minutes more, or until candies have melted. Let cookies cool completely on baking sheet, then peel from foil. Reroll scraps and repeat with remaining dough. Pipe rings on fingers using decorating icing, and attach sprinkles for jewels.