(325 F oven)

Ingredients:

1  1/2 cups sweet butter softened

1  3/4 cups icing sugar

1 egg

2 cups sifted all purpose flour

1 cup cornstarch

1 cup finely chopped walnuts

1 cup finely chopped pecans

1/2 cup red raspberry jam

1 Tbsp. orange juice

In a large bowl, cream together the butter and one cup of the sugar until light and fluffy. Stir in the egg. Sift together the flour and the cornstarch and add to the creamed mixture. Stir in the nuts. Wrap the dough in waxed paper and chill for 4 hours. Roll dough out 1/4 inch thick and, using Christmas cookie cutters, cut out shapes and place on lightly oiled cookie sheets. Bake the cookies 15 minutes in a preheated 325 F oven until lightly browned. Cool on wire racks with waxed paper underneath for easy cleanup. Heat the raspberry jam with the orange juice and stir until melted. While the cookies are still warm, lightly brush with the raspberry jam mixture, the sprinkle with some of the remaining icing sugar. Sprinkle again when cool.

Makes about 7 dozen 2 to 3 inch cookies.