Raspberry Linzer Cookies (Good Housekeeping)

8 oz. pecans
1/2 c. cornstarch
3 sticks butter, softened
1 1/3 c. confectioners' sugar
2 tsp. vanilla
3/4 tsp. salt
1 egg
2 3/4 c. flour
3/4 c. seedless red raspberry jam (or raspberry cake filling)

In food processor with knife blade attached, pulse pecans and cornstarch until pecans are finely ground.

In a large bowl, with mixer on low speed, beat butter and 1 c. confectioners' sugar until mixed. Increase speed to high; beat 2 minutes or until light and fluffy, occasionally scraping bowl with rubber spatula. At medium speed, beat in vanilla, salt and egg. Reduce speed to low; gradually beat in flour and pecan mixture just until blended, occasionally scraping bowl.

Divide dough into 4 equal pieces; flatten each into a disk. Wrap each disk with plastic wrap and refrigerate 4 to 5 hours or until dough is firm enough to roll.

Preheat oven to 325F. Remove 1 disk of dough from refrigerator; if necessary, let stand 10 to 15 minutes at room teperature for easier rolling. On lightly floured surface, with floured rolling pin, roll dough 1/8" thick. With floured 2 1/4" fluted round, plain round, or holiday-shaped cookie cutter, cut dough into as many cookies as possible. With floured 1 to 1 1/4" cookie cutter, cut out centers from half of the cookies (I use fluted square cutters). Wrap and refrigerate trimmings. With lightly floured spatula, carefully place cookies, 1" apart, on ungreased large cookie sheet.

Bake cookies 17-20 min or until edges are lightly browned. Transfer cookies to wire rack to cool. repeat with remaining dough and trimmings.

When cookies are cool, sprinkle confectioners' sugar over cookie tops. Spread jam on cookie bottoms and carefully place tops on so they are sandwiched.

YIELD: 4 doz.
1 cookie = 3 WW points

I layered cookies in a Rubbermaid container with wax paper between layers and stored them in the freezer.