From: MED/TN

VALENTINE LINZER COOKIES
Paula Moltz/Viking Culinary Arts Center

3/4 lb unsalted butter at room temperature
1 c granulated sugar
1 t pure vanilla extract
3 1/2 c all-purpose flour
1/4 t salt
3/4 c good raspberry preserves (seedless)
Confectioners' sugar, for dusting

Directions: Preheat the oven to 350 degrees. In the bowl of an electric mixer fitted with the paddle attachment, mix together the butter and sugar until they are just combined. Add vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes. Roll the dough 1/4 inch thick and cut 2 3/4 inch pieces with a heart-shaped cutter. With half of the hearts, cut a smaller heart out of the middle with smaller heart-shaped cutter. Place all the cookies on an ungreased baking sheet and chill for 15 minutes. Bake the cookies for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature. Spread raspberry preserves on the flat side of each solid cookie. Dust the top of the cut-out cookies with confectioners' sugar and press the flat sides together, with the raspberry preserves in the middle and the confectioners' sugar on the top.

Makes 14-16 cookies