Ingredients: |
Ingredients: 2 C Flour, plus little more for dusting
1/2 tsp Baking Powder
3/4 C Pecans, toasted
2 Tblsp Confectioners Sugar, plus little more for sprinkling
1/8 tsp Salt
1/8 tsp Ground Cinnamon
1/2 C (1 stick) cold Unsalted Butter, cut into small pieces
1/4 C Granulated Sugar
1 tsp Pure Vanilla Extract
1 lg Egg
1/2 C Jam, strained
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Directions: |
Directions:Sift flour and baking powder together into a bowl. Pulse pecans, confectioners sugar, salt and cinnamon in a food processor until finely ground; transfer to the bowl of an electric mixer fitted with the paddle attachment. Add butter and granulated sugar; beat 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 each in plastic; refrigerate until firm, at least 2 hours.
Preheat oven to 375º. Working with one disk at a time, roll out dough on a lightly floured surface to 1/8 inch thick. Refrigerate 20 minutes. Cut out cookies. Cut out centers of half the cookies. Reroll scraps. Space 2 inches apart on parchment paper lined baking sheets. Bake until pale golden, 8 to 10 minutes. Transfer to racks to cool.
Meanwhile, heat jam in a small saucepan over medium heat until reduced, about 7 minutes. Let cool completely. Sprinkle cutout cookies with confectioners sugar. Spread jam onto bottom cookies, top with cutout cookies. Cookies can be stored in airtight container up to 2 days. They also freeze well.
To toast pecans, spread out on a cookie sheet, bake in 350º oven about 10 minutes. |
This recipe for Martha's Linzer Cookies is from