"Thank you very much for the orders this
week. The food was delicious and so
pleased about the presentation!
You make our lives so much easier when
we have to cater these events. ...Until
our next events....thanks!"
·2 cups shelled walnuts or pecans, finely ground***
·3/4 cup red raspberry preserves
***Grind the walnuts
in a food processor by pulsing 5-15 times. Be careful not to overgrind because the walnuts will actually start to turn
into paste, like peanut butter. To help prevent this you can try adding a
little bit of the powdered sugar to the nuts while grinding them.
Cream butter and 1 1/4 cup of the sugar until light and fluffy. Add egg and mix well. Sift together flour and
cornstarch together, and add to butter mixture. Add walnuts and mix thoroughly.
Gather dough in ball
and wrap in plastic wrap or wax paper. Chill for 4-6 hours, or overnight, or a
day, or 2.
Sandwich the dough between 2 pieces wax paper. Roll dough
out to 1/4-inch thickness.
Using a large
heart-shaped cookie cutter, cut out 1 cookie and place
on an ungreased cookie sheet (preferably lined with a silicone baking mat).
Then cut out the same size heart, and using a smaller heart, cut a heart
shaped hole out of the middle, also place on the cookie sheet. Place about an
inch apart on cookie sheet (Mine in the picture were a little too close
together!) Then chill for 45 minutes.
Preheat oven to 325°F.
Bake cookies for 10-15 minutes, or until they are only
slightly browned. Remove and cool on wire rack.
While they are still
slightly warm, spread half of the cookies with raspberry preserves, 1/2
teaspoon of jam on each cookie. Top each with one of the remaining cookies.
Press together carefully, this is when it is very easy
to break the cookies!
Once fully cooled,
sift the remaining powdered sugar over the cookies. Turn cookies over and sift
onto the other side. I like to sift a little powdered sugar on them again