Pecan shortbread hearts, some with tiny cut-out windows, sandwiched with raspberry jam.
Method
- 1
Beat the butter and sugar until creamy; beat in the vanilla. Gradually add the pecans and flour, blending thoroughly. Wrap and refrigerate 1 to 2 hours (or up to 3 days).
- 2
Roll the dough on a floured board to 1/8-inch thick. Cut with a 2-inch heart cutter and place on ungreased sheets, 1 inch apart. Cut a small hole in the center of half the cookies.
- 3
Bake at 375°F for about 12 minutes, until lightly browned. Cool completely on racks.
- 4
Dust confectioners' sugar over the cookies with holes; spread jam on the remaining cookies and sandwich together. Makes about 3 dozen.
