Raspberry Nut Valentines Cookie Recipe
1 C. (1/2 lb.) butter or margarine,
2/3 C. granulated sugar
1/2 tsp. vanilla extract
1 1/3 C. pecans, ground
2 C. all-purpose flour
About 1/4 C. seedless raspberry jam
In large bowl of an electric mixer, beat butter and granulated sugar until creamy; beat in vanilla extract. Gradually add pecans and flour, blending thoroughly. Cover tightly with plastic wrap and refrigerate until easy to handle (1 to 2 hours) or for up to 3 days.
On a floured board, roll out dough to a thickness of 1/8-inch. Cut out with a 2-inch heart-shaped cookie cutter and transfer to ungreased baking sheets, spacing about 1 inch apart. Cut out a hole in center of half of the cookies, using a tiny round cutter about 1/2 inch in diameter. Bake in a 375ºF oven for about 12 minutes or until lightly browned. Transfer to racks and let cool completely.
Sift confectioners' sugar over tops of cookies with holes; then spread bottom sides of remaining cookies with jam. Place a sugar-topped cookie on each jam-topped cookie to form a sandwich. Store airtight.
Makes about 3 dozen.
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