12 Ounces Softened Unsalted Butter
1 Cup Confectioners Sugar
1 Large Egg
2 Cups All-Purpose Flour
1 Cup Cornstarch
2 Cups Finely Chopped Pecans
Seedless Raspberry Preserves for Filling
Preheat oven to 350°F.
Cream butter and confectioners sugar until light and fluffy. Add egg and mix well. Stir together flour and cornstarch, add to creamed mixture and blend well. Mix in nuts thoroughly.
Form dough into a ball, wrap in plastic and chill 4 to 6 hours. Take dough out of refrigerator and let stand for 20 minutes before rolling. Roll dough to ¼ inch thick and cut out with Heart Shaped Cutters. Place on parchment lined baking sheets and refrigerate for 45 minutes.
Bake for 12-15 minutes until edges begin to golden. Remove from oven and immediately sift confectioner’s sugar generously onto cookies. Let cool on sheet pan. When completely cool, flip half the cookies over and put a dad of raspberry preserves on the flat side of flipped cookies. Gently top with another cookie round side up (powdered sugar side up). Sprinkle with more powdered sugar.
Keeps will keep for two days when stored in an airtight cookie tin.
Hints and Tips: When chopping pecans, chop in a food processor until very fine.
