Raspberry Nut Valentine
1 cup (1/2 pound) butter or margarine,
softened
2/3 cup granulated sugar
1/2 teaspoon vanilla extract
1 1/3 cups pecans, ground
2 cups all-purpose flour
Confectioners' sugar
About 1/4 cup 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 (you can
use the cap from a vanilla extract or other
extract bottle). Bake in a 375 degrees F
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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