I like raspberry best for my filling, but you can try other preserves like strawberry, cherry, etc.

INGREDIENTS:
* 2 1/4 cups all-purpose flour
* 3/4 cup sugar
* 1 tsp baking powder
* 1 tsp vanilla extract
* 1/2 tsp salt
* 3/4 cup butter softened
* 1 cup seedless raspberry preserves
* 1/3 cup powdered sugar

*3 or 4 inch heart-shaped cookie cutter & 1 1/2-inch heart-shaped cookie cutter

DIRECTIONS:
1.  In a large bowl, combine the flour, sugar, baking powder, vanilla extract, and salt. Next with a pastry blender or two knives used scissor-fashion, cut in butter until mixture resembles coarse crumbs. Sprinkle 4 to 5 tablespoons cold water ( 1 tablespoon at time) into the flour mixture, mixing lightly with a fork after each addition until dough is just moist enough to hold together. Shape dough into a ball then wrap with plastic wrap and refrigerate 1 hour or until firm enough to roll.

2. Preheat oven to 350 degrees F. On a lightly floured surface with a floured rolling pin, roll one-third of the dough at a time 1/8 inch thick, keeping the remaining dough refrigerated. With a floured 3 or 4 inch heart-shaped cookie cutter, cut dough into as many hearts as possible. Place the hearts 1/2 inches apart  on an ungreased large cookie sheet. Keep the trimmings. With a floured 1 1/2-inch heart-shaped cookie cutter, cut out centers from half of hearts. Remove cutout centers, and bake along with larger cookies, checking after 7 minutes for doneness.

3. Bake cookies 10 to 12 minutes until lightly browned. Move cookies to wire racks to cool. Combine remaining dough and trimmings together to make more cookies.

4. When cookies are cool, sprinkle cookies with cutout centers with powdered sugar. Spread each cookie without cutout center with 1 rounded teaspoon raspberry preserves; top each with a center cut-out cookie, gently pressing cookies together to form a sandwich. Store in tightly covered container.

Melt chocolates together in the microwave (be sure to use a glass microwavable bowl). Remove from microwave and add the rest of the ingredients. Mix well. Drop by rounded spoonfuls onto wax paper. Place in refrigerator chilling until firm. Store cookie delights in an airtight container.

Frosting

• 3 oz. cream cheese, softened

• 2 1/2 cups powdered sugar

• 1 tsp. vanilla

In a heavy saucepan, melt the condensed milk and dates together over medium heat stirring constantly until a thick paste forms. Mix in the walnuts.  Spread the mixture on open-faced crackers. Place on a cookie sheet and bake at 350° for 8 minutes.  Remove from oven and cool. For the frosting, beat the 3 ingredients together with an electric mixture on medium speed until smooth. Frost each cracker. Store the cookies in an airtight container in the refrigerator.