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Raspberry-Nut Valentines



  • 1 cup (1/2 pound) butter or margarine, softened
  • 2/3 cup granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1 1/3 cups pecans, ground
  • 2 cups all-purpose flour
  • Confectioners' sugar
  • About 1/4 cup seedless raspberry jam


  1. In large bowl of an electric mixer, beat butter and granulated sugar until creamy; beat in vanilla extract. Gradually add pecans and flour, blending thoroughly. Cover tightly with plastic wrap and refrigerate until easy to handle (1 to 2 hours) or for up to 3 days.
  2. On a floured board, roll out dough to a thickness of 1/8-inch. Cut out with a 2-inch heart-shaped cookie cutter and transfer to ungreased baking sheets, spacing about 1 inch apart. Cut out a hole in center of half of the cookies, using a tiny round cutter about 1/2 inch in diameter (you can use the cap from a vanilla extract or other extract bottle).
  3. Bake in a 375 degrees F oven for about 12 minutes or until lightly browned.
  4. Transfer to racks and let cool completely.
  5. Sift confectioners' sugar over tops of cookies with holes; then spread bottom sides of remaining cookies with jam. Place a sugar-topped cookie on each jam-topped cookie to form a sandwich.
  6. Store airtight.

Yield: about 3 dozen


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