Bite-size, melt in your mouth, and perfect for Valentine or anytime gifting. Adapted from the Silver Palate Cookbook, where the recipe is accompanied by this quote:
The rule is jam tomorrow and jam yesterday, but never jam today.
Alice in Wonderland, Lewis Carroll
We say, everyday!!
INGREDIENTS
Yield: about 4 dozen cookies
- 3/4 pound sweet (unsalted) butter, softened
- 1 3/4 cups confectioners’ sugar
- 1 egg
- 2 cups unbleached all-purpose flour, sifted
- 1 cup cornstarch
- 2 cups shelled walnuts, finely grated (process in a food processor with a metal blade until very fine)
- 1/2 cup les collines Strawberry Preserve with Lapsang Souchong
PREPARATION
nb: don’t skip either of the chilling steps!
- Cream butter and 1 cup of the sugar until light and fluffy. Add egg and mix well.
- Sift together the flour and cornstarch; add to creamed mixture and blend well. Mix in walnuts 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.
- Whisk the jam with a fork to break up any larger bits of strawberries. Set aside.
- Preheat oven to 325 F.
- Bake cookies for 10-15 minutes, or until they are evenly browned. Depending on your oven you may want to rotate sheets halfway through. Watch carefully. Remove to a rack to begin cooling.
- While they are still warm, spread half of the cookies with the preserves, using about 1/4 teaspoon for each. Top with remaining cookies. Sift the remaining confectioners’ sugar over the tops.
