1 c. (1/2 lb.) butter, softened
2/3 c. granulated sugar
1/2 tsp. vanilla
1 1/3 c. pecans, ground
2 c. all-purpose flour
Powdered sugar for dusting
About 1/4 c. raspberry jam

In large bowl of an electric mixer, beat butter and granulated sugar until creamy; beat in vanilla. 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.

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 about 1/2 inch in diameter (you can use the cap from a vanilla extract bottle). Bake in a 375 degree oven for about 12 minutes or until lightly browned. Transfer to racks and let cool completely.

Sift powdered 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. Store airtight. Makes 3 dozen.