Tuesday, February 14, 2012
Pecan Linzer Window Cookies
2 cups flour
3/4 cup pecans - toasted
1/2 tsp baking powder
2 TBSP powdered sugar
1/8 tsp salt
1/8 tsp cinnamon
1/2 cup cold butter - cut into small cubes
1/4 cup granualted sugar
1 tsp vanilla
1 large egg
1/2 cup cherry or strawberry jam
Sift flour and baking powder into a bowl; set aside. In a food processor pulse pecans, powdered sugar, salt and cinnamon until finely ground but not wet. Transfer to a large bowl.
Add butter and granulated sugar; beat on medium speed until fluffy. Min in vanilla and egg. Mix on low. Add flour mixture and mix until combined. Halve the dough and shape into 2 discs. Wrap in plastic; chill until firm - about 2 hours.
Preheat oven to 375. Working with 1 disc at a time, roll out dough on a lightly floured surface to 1/8 inch thick. Cut out desired shapes; cut out centers of half the shapes with a smaller cookie cutter. Reroll scraps until all the dough is used - bake on a lined or ungreased non-stick cookie sheet 8-10 minutes or until pale golden. Transfer to racks to cool.
While the cookies cool, heat jam in a small saucepan over medium heat until reduced and thickened. Let cool. Spread a thin layer of jam around the edge of bottom cookies - place window cookies on top and fill centers with jam. Sprinkle with powdered sugar if desired.