Bake These Colorful Pecan Linzer Cookies
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Get your holiday bake on with Christmas Cookie Swap! This book of winter treats, like jam-filled pecan linzer cookies, will fill your house with the wonderful fragrance of seasonal baked goods. From the chip-studded to the peppermint-coated and sugar-sprinkled, there's a recipe in here for every dessert lover.
For different flavors and colors, use an assortment of jams to fill the centers of these beauties.
Bake These Colorful Pecan Linzer Cookies
This book of winter treats, like jam-filled pecan linzer cookies, will fill your house with the wonderful fragrance of seasonal baked goods.
Prep Time
5.17
hours
Cook Time
20
minutes
Servings
24
sandwich cookies
Ingredients
- 2 1/4 cups all-purpose flour
- 1 cup pecan halves
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1 cup butter
- 1/3 cup granulated sugar
- 1 teaspoon grated lemon rind
- 1 large egg
- 1 large egg yolk
- Plastic wrap
- parchment paper
- 1/4 cup powdered sugar
- 6 teaspoons peach jam (or other desired flavors)
Directions
- Pulse the first 4 ingredients in a food processor until finely ground.
- Beat the butter, granulated sugar, and rind at medium speed with an electric mixer 1 minute. Add the egg and egg yolk; beat 30 seconds. Scrape the bowl; beat 30 seconds. Add the flour mixture, beating until combined.
- Shape the dough into 2 (1/2-inch-thick) rectangles. Wrap each rectangle in plastic wrap, and chill 4 hours to 3 days.
- Generously flour both sides of the dough; place on parchment paper. Roll each into a 14- x 10-inch rectangle. Cut each rectangle into 24 (2-inch) squares, rerolling the scraps as needed. Chill on the parchment paper 30 minutes.
- Preheat the oven to 350°F. Line baking sheets with parchment paper. Place the cookies 1 inch apart on prepared baking sheets. Cut the centers out of half of the cookies with a lightly floured 1 1/4-inch square cutter. (If desired, place dough centers on a parchment paper–lined baking sheet; chill 15 minutes, and bake as directed.)
- Bake at 350°F for 12 to 14 minutes or until the edges are golden. Cool completely on parchment paper on a wire rack (about 20 minutes).
- Sprinkle powdered sugar over cutout cookies. Spread about 1/4 teaspoon jam onto each solid cookie; top with cutout cookies. That’s a wrap. Stack cookies on a pretty tray from a flea market, wrap with cellophane, and tie with ribbon.