Heart Linzer Tarts

• 2 c. flour
• 3/4 c. confectioners sugar plus extra for garnish
• 1/4 tsp. salt
• 1 c. unsalted sweet butter, cut up and softened
• raspberry jam

1. Combine flour, confectioners sugar and salt.
2. Add butter.
3. Use mixer and process with on/off turns until mixture is like coarse meal.
4. Process until dough pulls away from bowl and forms a ball. Wrap in plastic wrap and refrigerate 1 hour.
5. Preheat oven to 325u0b0. On well-floured surface, roll out half the dough 1/8-inch thick. Cut dough in heart shapes with 2 1/2-inch cutter.
6. Place cookies on baking sheet.
7. Using a 1-inch heart cutter, cut out centers of half the cookies.
8. Place centers on baking sheet.
9. Bake 13 to 16 minutes for large cookies, 10 minutes for small cookies, until lightly browned.
10. Remove from sheet and cool on rack.
11. Spread each large solid cookie with 1/2 to 1 teaspoon jam.
12. Sift confectioners sugar (or dunk) over heart shaped ring cookies and place on jam topped cookies.

flour, confectioners sugar, salt, unsalted sweet butter, raspberry jam

Taken from www.cookbooks.com/Recipe-Details.aspx?id=814936 (may not work)