Use your favorite heart cookie cutters!
You can make them as single cookies or use two of them stacked together with jam. Pecans are great in these cookies but walnuts can be substituted.
1 cup butter, softened
2/3 cup granulated sugar
½ teaspoon vanilla
1 ¾ cups pecans, ground
2 cups sifted flour
About ¼ cup raspberry, apricot, or blackberry jam
Beat butter and sugar in electric mixer until creamy. Beat in vanilla. Gradually add the pecans and flour and blend well between each addition. Form two round mounds with the cookie dough and flatten slightly. Wrap each in plastic wrap and refrigerate for 2 hours or up to 2 days.
Roll out dough on a floured surface to approximately 1/8 inch thickness. Cut out with a ~ 2-inch heart-shaped cookie cutter and transfer to ungreased baking sheets about 1 inch apart.
Optional: cut out a hole in the center of half of the cookies with a tiny round cutter or heart-shaped cookie cutter. Bake cookies at 375 degrees for about 12 minutes or until cookies are lightly browned. Transfer to racks and let the cookies cool completely.
Sift powdered sugar over the tops of the cookies with the holes (if you did this part). Spread remaining cookies (without the hole) on the bottom with the jam of your choice if you want sandwich cookies. Place a sugar-topped cookie on each jam-topped cookie to form a sandwich. If you want single cookies, sift powdered sugar over all the cookies. Store the cookies in an airtight container.
~ 3 dozen cookies