Friday, February 12, 2010

Recipe Fridays!

Pecan Linzer Cookies

I know I posted this recipe way back before there were Recipe Fridays, but I had to post it again, as I just made these once again last night. I love these nutty, crumbly cookies, not too sweet and not very heavy, the jam in the center and the dusting of confectioner's sugar is all the sweetness these cookies need. The only alterations I suggest to this recipe: I add a little milk at the last stage of mixing the dough. It's a very dry and crumbly dough, and the milk just helps it hold together a little better. I'm also not a big fan of cherry, so I use strawberry or raspberry jam when I make mine.


2 cups all-purpose 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


1.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.
2.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.
3.Preheat oven to 375 degrees. Working with 1 disk at a time, roll out dough on a lightly floured surface to 1/8 inch thick. Refrigerate 20 minutes. Cut out squares with a 2-inch fluted cutter. Cut out centers of half the squares with a 1/2-inch heart cutter; reroll scraps. Space 2 inches apart on parchment-lined baking sheets. Bake squares and hearts until pale golden, 8 to 10 minutes. Transfer to racks to cool.
4.Meanwhile, heat jam in a small saucepan over medium heat until reduced and thickened, about 7 minutes; let cool.
5.Sprinkle cutout cookies with confectioners' sugar. Spread jam onto uncut squares; top with cutout ones. Store in an airtight container up to 2 days

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