Cream the butter and 1 cup confectioner's sugar until light and fluffy. Add egg and mix well. Sift together the flour & corn starch. Add this mix to the butter mixture and blend well. Add walnuts and mix thoroughly.
Gather dough into a ball. Wrap in wax paper and chill in refrigerator for 4 to 6 hours. Roll dough out to ? inch thickness. Using a small heart shaped cookie cutter, cut out cookies and place on an ungreased cookie sheet. Chill in refrigerator for 45 minutes.
Preheat oven to 325. Bake cookies for 10-15 minutes or until they are lightly browned. Remove and cool on a rack.
While they are still warm, spread the cookies with raspberry preserves then top with the remaining cookies. Sift the remaining ? cup confectioner's sugar into a bowl and press tops and bottoms of the cookies into the sugar to coat.