3 sticks butter, softened
1 3/4 c. confectioners sugar
1 egg
2 c. unbleached flour, sifted
1 c. corn starch
2 c. finely grated pecans
1/2 c. red raspberry preserves

Cream butter and 1 cup of sugar until light and fluffy. Add egg and mix well. Sift together the flour and cornstarch, add to creamed mixture and blend well. Mix pecans in thoroughly. Gather dough into a ball, wrap in wax paper and chill for 4 to 6 hours.

Roll dough out to 1/4 inch thickness. Using a small heart shaped cookie cutter about 1 1/2 inches long, cut out cookies and place on an ungreased cookie sheet. Chill cookies for 45 minutes. Preheat oven to 325 degrees. Bake cookies for 10 to 15 minutes or until evenly and lightly browned. Remove and cool on a rack.

While they are still warm, spread half of the cookies with 1/4 teaspoon of jam for each. Top each with one of the remaining cookies. Sift the remaining 3/4 cup confectioners sugar into a bowl and press tops and bottoms of the cookies into the sugar to coat. Note: for cookie tops, use smaller heart cutter to make opening for jam to show through.