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Pecan Linzer Cookies
with Cherry Filling
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Ingredients
- 2 cups flour, plus more for dusting
- 1/2 teaspoon baking powder
- 3/4 cup pecan halves, toasted
- 2 tablespoons confectioners' sugar, plus more for sprinkling
- 1/8 teaspoon salt
- 1/8 teaspoon ground cinnamon
- 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
- 1/4 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 large egg
- 1/2 cup cherry jam, strained
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Equipment
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Directions
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Sift flour and baking powder into a bowl; set aside. Pulse pecans, confectioners' sugar, salt, and cinnamon in a food processor until finely ground (but not wet); transfer to the bowl of an electric mixer fitted with the paddle attachment.
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Add butter and granulated sugar; mix on medium speed until fluffy. Mix in vanilla and egg. Reduce speed to low. Add flour mixture; mix until combined. Halve dough; shape into disks. Wrap in plastic; refrigerate until firm, at least 2 hours.
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Preheat oven to 190C. Working with 1 disk at a time, roll out dough on a lightly floured surface to 3mm thick. Refrigerate 20 minutes. Cut out squares with a 5cm crinkle cutter. Cut out centers of half the squares with a mini heart cutter; reroll scraps. Space 5cm apart on baking sheets. Bake squares and hearts until pale golden, 8 to 10 minutes. Transfer to racks to cool.
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Meanwhile, heat jam in a small saucepan over medium heat until reduced and thickened, about 7 minutes; let cool.
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Sprinkle cutout cookies with confectioners' sugar. Spread jam onto uncut squares; top with cutout ones
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| Click Here to View Original Recipe on Martha Stewart |
