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Pecan Linzer Cookies with Cherry Filling

Crumbly, nutty cookies layered with sweet cherry jam and dusted with sugar make delectable valentines. If you're feeling soft-hearted, serve these alongside Hot Chocolate with Marshmallow Hearts.

Pecan Linzer Cookies with Cherry Filling

Source: Martha Stewart's Cookies


  • 2 cups all-purpose flour, plus more for dusting
  • 1/2 teaspoon baking powder
  • 3/4 cup pecan halves, toasted
  • 2 tablespoons confectioners' sugar, plus more for sprinkling
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground cinnamon
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
  • 1/4 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1 large egg
  • 1/2 cup cherry jam, strained


  1. Sift flour and baking powder into a bowl; set aside. Pulse pecans, confectioners' sugar, salt, and cinnamon in a food processor until finely ground (but not wet); transfer to the bowl of an electric mixer fitted with the paddle attachment.

  2. Add butter and granulated sugar; mix 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 in plastic; refrigerate until firm, at least 2 hours.

  3. Preheat oven to 375 degrees. Working with 1 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-lined baking sheets. Bake squares and hearts until pale golden, 8 to 10 minutes. Transfer to racks to cool.

  4. Meanwhile, heat jam in a small saucepan over medium heat until reduced and thickened, about 7 minutes; let cool.

  5. Sprinkle cutout cookies with confectioners' sugar. Spread jam onto uncut squares; top with cutout ones.

Cook's Note

Store in an airtight container up to 2 days.

Reviews (13)

  • annvale 15 Feb, 2013

    Cookies tasted good (not very sweet though), but the dough was very crumbly and hard to work with when rolling and cutting out the cookies.

  • JenZag 20 Nov, 2010

    I love these cookies. I make them at Christmas with a small tree cut out in the center and they are everyone's new favorite Christmas cooke. I have made it with homemade raspberry and blueberry jam as well. They are all very good.

  • beatrizz 11 Jul, 2010

    HORRIBLE!!!!!!!!!!!!! they tasted exactly like cardboard! The worst cookies I've EVER had, I will NEVER rely on Martha for ANY cookie recipes again. Besides the atrocious taste the dough made only a dozen cookies MAX! which in our case was perfect since they went straight to the garbage!!

  • awig 13 Feb, 2010

    About 2 dozen, according to the magazine.

  • craftycherry 13 Dec, 2009

    Anyone know how many cookies this recipe makes?

  • myke43 12 Feb, 2009

    Since you are going to put the pecans into the the food processor anyway,
    just buy pecan pieces..cheaper than halves. As to the hazlenuts just
    use 3/4 cup of them or any nut. For others, how about grapenuts cereal
    for the nuts? You are only limited by your own imagination. Bon Appetite

  • justLaurel 12 Feb, 2009

    To pkadiego. I'll bet that if 3/4 cup of pecans equals 3 ounces you could probably substitute 3 ounces of crushed cereal flakes or rice krispies. If you're not looking for the crunch you could use oatmeal (processed to a flour) or cornmeal. I think any of those would substitute well for the nuts although I haven't tried it yet. I myself am not a huge nut fan and do substitute quite a bit. Good luck!

  • dwandruff 12 Feb, 2009

    3/4 cup of pecan halves yields about 3 oz. I like to use toasted chopped nuts from Trader Joe's, as it is quick and easy. I'd like to see weight measures on these recipes too.

    Great recipe! Try with raspberry jam too.


  • kristierowe 12 Feb, 2009

    Made these last night. The dough gets very soft very fast, so work quickly. Filled mine with chocolate ganache instead of cherry jam. Very tasty!

  • pkadiego 9 Feb, 2009

    Can I substitute the nuts with something else? A family member is allergic to nuts. Thanks!

  • DMBR 3 Feb, 2009

    What is the amount of ground nuts you get from 3/4 cups of toasted pecans?
    I purchased some ground hazelnuts from King Arthur and would love to try this but I don't know how much to use. Thanks!

  • MELINAKI 27 Dec, 2008

    I bought a new set of linzer cutters and tried this recipe. I have only substituted the pecans with blanched almonds . I rolled the dough between 2 parchment papers so I didn't use additional flour. The dough didn't stick at all. The result was merely fantastic. They melt in your mouth. I give them a grade of 10!!!!!! I will make them again and again.

  • kara ae heald 6 Jun, 2008

    Perfection! I have made these a few times and it is my favourite linzer cookie recipe.

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