Ingredients: |
Ingredients: • 3/4 c. pecans • 1 1/2 c. all-purpose flour, divided • 1/2 tsp. ground cinnamon • 1/4 tsp. kosher salt • Pinch of ground cloves • Pinch of ground allspice • 1/2 c. (1 stick) unsalted butter, at room temperature • 1/2 c. granulated sugar • 1 large egg, at room temperature • 12 oz. jar of seedless red jam • Confectioners’ sugar, for dusting
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Directions: |
Directions:1. Step 1 In a food processor, pulse pecans and 2 tablespoons flour until the mixture resembles fine crumbs. Add cinnamon, salt, cloves, allspice, and remaining flour and pulse to combine. 2. Step 2 In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy, about 3 minutes. Beat in egg. Add pecan-flour mixture; mix on low to combine. 3. Step 3Divide dough in half. Roll each half between 2 sheets of waxed or parchment paper to 1/8 inch thick, then freeze until firm, about 30 minutes. 4. Step 4Heat oven to 350°F. Line 2 baking sheets with parchment paper. Working with 1 sheet of dough at a time, use a 2-inch-star cookie cutter to cut out cookies; divide between prepared baking sheets. Reroll, chill, and cut scraps. 5. Step 5With 1 sheet of cookies, use a 1/2-inch star cookie cutter to stamp out shapes. Bake until edges begin to brown, 11 to 15 minutes. Let cool completely on baking sheets. 6. Step 6Spoon about 1 teaspoon of jam onto each whole cookie; dust stamped-out cookies with confectioners’ sugar, then place 1 on each jam cookie. |