LINZER HEARTS
Steps:
- 1. Cream butter and 1 cup of the sugar until light and fluffy. Add egg and mix well. 2. Mix together the flour and cornstarch; add to creamed mixture and blend well. Mix walnuts in thoroughly. 3. Gather dough into a ball, wrap in waxed paper, and chill for 4 to 6 hours. 4. Roll dough out to 1/4-inch thickness. Using a small heart-shaped cookie cutter about 1 1/2-inch long, cut out cookies and place on an ungreased cookie sheet. For half of the cut cookies cut a smaller heart in the center of the already cut heart shapes. Chill cookies for 45 minutes. 5. Preheat oven to 325 degrees. 6. Bake cookies for 10 to 15 minutes, or until they are evenly and lightly browned. Remove and cool on a rack. 7. While they are still warm, spread the solid heart-shape cookies with raspberry preserves, using 1/4 tsp. of jam for each. Top each with one of the heart shapes with the cut-out middle. 8. With the remaining 3/4 cup of confectioners' sugar, press the bottom of each cookie in the
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