- 1 cup (2 sticks) Challenge Butter, softened
- ½ cup sugar
- 2 cups all-purpose flour
- 1 cup finely chopped walnuts
- about ¼ to ⅓ cup powdered sugar
- about ½ cup raspberry jam
1Preheat oven to 350°F.
2Cream butter and sugar. Blend in flour and nuts to form stiff dough.
3Divide dough into two gallon-sized plastic food storage bags, roll to ¼-inch thickness then chill.
4Cut bag at seams and uncover top of dough. Cut dough with 2-inch heart-shaped cutter. Then use an apple corer or smaller heart-shaped cutter to remove the centers from half of the hearts. Dough scrapes can be reformed and placed within the cut bag for re-rolling (chill if necessary).
5Place cookies on ungreased cookie sheet. Bake 10-12 minutes or until edges are slightly browned.
6Allow cookies to cool. Spread jam on the bottoms of the whole cookies and sift powdered sugar over tops cookies with cutouts.
7Place cutout cookies over jam spread cookie so jam shows through cutout.
8Store in air tight container.