Pecan Linzer Cookies with Cherry Filling
To make our linzer sandwiches, we substituted pecans for more traditional almonds, and cherry jam for the classic raspberry filling. The crumbly cookies with heart-shaped windows make delectable gifts for Valentine’s Day.
Recipe information
Yield
Makes about 2 dozen
Ingredients
Preparation
Step 1
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.
Step 2
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.
Step 3
Preheat oven to 375°F. 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 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 paper–lined baking sheets. Bake squares and hearts until pale golden, 8 to 10 minutes. Transfer to racks to cool.
Step 4
Meanwhile, heat jam in a small saucepan over medium heat until reduced and thickened, about 7 minutes; let cool.
Step 5
Sprinkle cutout cookies with confectioners’ sugar. Spread jam onto uncut squares; top with cutout ones. Cookies can be stored in an airtight container at room temperature up to 2 days.
