- flour - 2 Cups
- baking powder - 1/2 teaspoons
- pecans - 3/4 Glass (roasted and cut in half)
- of powdered sugar - 2 items. spoons
- salt - 1/8 teaspoons
- Ground Cinnamon - 1/8 Teaspoon
- 1/2 cup butter
- granulated sugar - 1/4 Glass
- vanilla - 1 teaspoon
- egg - 1 piece
- cherry jam - 1/2 cup
Sift the flour and baking powder into a bowl, set aside. Mix pecans, sugar powder, salt and cinnamon in a food processor. Add butter and sugar, whisk with a mixer at medium speed. Add vanilla and eggs. Reduce the speed and add the mixture of flour, mix. Divide the dough in half, wrap in polyethylene and refrigerate for at least 2 hours. Preheat the oven to 190 degrees. Roll out the dough on a lightly floured surface with a thickness of 3 mm. Allow to cool for 20 minutes. Cut out the squares. From half the squares cut the heart in the center. Put the dough on the sheets for baking. Bake until pale gold color, from 8 to 10 minutes. Allow to cool. In the meantime, heat the jam in a small saucepan over medium heat until it thickens, about 7 minutes. Allow to cool. Sprinkle the cookies with powdered sugar. Lubricate the squares with jam and cover the top with squares with hearts carved into them. Cookies can be stored in an airtight container for up to 2 days.
Servings: 10