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Blackberry Walnut Cookies

['2 sticks unsalted butter, softened', '1/4 cup packed light brown sugar', '1/4 cup granulated sugar', '1 teaspoon pure vanilla extract', '1 3/4 cups all-purpose flour', '1 cup walnuts, toasted, cooled, and finely chopped', 'About 1/2 cup seedless blackberry or raspberry jam', 'Garnish: confectioners sugar for dusting']

Preheat oven to 350°F with rack in middle.
Blend together butter, sugars, vanilla, and 3/4 teaspoon salt in a bowl with a fork. Stir in flour and nuts (dough will be sticky).
Form level tablespoons of dough into balls (total of 40) and arrange 2 inches apart on 2 ungreased large baking sheets. Flatten balls to 1/3 inch thick using bottom of a glass dipped in flour. Bake, 1 sheet at a time, until edges are golden, about 20 minutes. Cool cookies on sheets 5 minutes, then transfer to racks to cool completely.
Spoon 1 teaspoon jam onto flat sides of 20 cookies, then sandwich with remaining cookies.

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