Thank you, my lovely readers. For being such great... readers! I do wish you a holiday season full of blessings, good health, and good company.
Without further adeiu, I present you the Pecan Linzer Cookie with Raspberry Filling. We'll let the pictures do the talking. See you next week!
Pecan linzer cookies with raspberry filling
Adapted from Martha Stewart Cookies via Smells Like Home
Makes 18-20 two-inch sandwich cookies
2 cups unbleached all-purpose flour, plus extra for dusting
½ tsp baking powder
¾ cup pecan halves, toasted
2 tbsp confectioners' sugar, plus extra for garnishing
⅛ tsp kosher salt
⅛ tsp ground cinnamon
1 stick cold unsalted butter, cut into small pieces
¼ cup sugar
1 tsp pure vanilla extract
1 large egg
½ cup seedless raspberry jam
Whisk together flour and baking powder in a small bowl and set aside. In the bowl of your food processor, grind pecans, confectioners' sugar, salt, and cinnamon until fine but not wet. Transfer to the bowl of your stand or hand mixer fitted with paddle attachment. Add the butter pieces and sugar and beat on medium speed until fully incorporated, light, and fluffy. Mix in vanilla and egg, scraping down sides of bowl as necessary. With mixer on low, add flour mixture and mix just until combined. Divide dough in half, shape into disks, wrap each in plastic and refrigerate until firm, about 1 hour or more.
Preheat oven to 375F with rack in the center. Line baking sheets with parchment or silicone baking mats. Working with one disk at a time, roll out dough on a lightly floured work surface to ⅛-¼-inch thick. Cut dough out with 2-inch fluted cutter. Cut out the centers of half of the cookies with a ½-inch cutter (I used my apple corer- worked great!). Re-roll scraps. Chill cookies on baking sheets for 5 minutes before baking for 9-11 minutes, until pale golden and crispy around the edges. Let cool a few minutes on baking sheets before transferring to wire racks to cool.
In the meantime, heat raspberry jam in a small heavy saucepan over medium heat until reduced and thickened, about 7 minutes. Let cool slightly before using, but don't let cool too much because it firms up. If needed, reheat gently.
Sprinkle baked cookies with confectioners' sugar (both bottom and top parts). Spread a small dollop of jam onto uncut (bottom) parts; top with cut cookies (tops) and press gently to adhere.