The trick to keeping coffee fresh
Prep Time:
5 hours, 10 minutes
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
  1. Pulse the first 4 ingredients in a food processor until finely ground.
  2. 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.
  3. Shape the dough into 2 (1/2-inch-thick) rectangles. Wrap each rectangle in plastic wrap, and chill 4 hours to 3 days.
  4. 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.
  5. 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.)
  6. 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).
  7. 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.