1-3/4 c. powdered sugar
1 egg
2 cups flour, sifted
1 cup cornstarch
2 cups walnuts, finely ground
fruit preserves
Cream butter and sugar until light and fluffy. Add egg and mix well. Sift together the flour and cornstarch, add to creamed mixture and blend. Stir in walnuts. Gather dough into a ball and put in a plastic storage bag. Chill 4-6 hours. Roll out to 1/4" thickness. Using cookie cutter, cut out cookies. (Use smaller similarly-shaped cookie cutter to create windows in half of the cookies.) Chill 45 minutes. Preheat oven to 325 degrees. Bake cookies 10-15 minutes until evenly and lightly browned. Remove to rack to cool. While still slightly warm, spread windowless cookies with preserves. Make sandwiches with remaining cookies. Sift powdered sugar on top.
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