Layered Icebox Cookies
Try one of our layered icebox-cookie variations. <p><a href="/recipe/chocolate-pecan-layered-icebox-cookies">Chocolate-Pecan</a> <br><a href="/recipe/apricot-pistachio-layered-icebox-cookies">Apricot-Pistachio</a> <br><a href="/recipe/raspberry-almond-layered-icebox-cookies">Raspberry-Almond</a>
Shape dough into 2 disks. Wrap in plastic wrap, and refrigerate until firm, about 1 hour.
Roll out each disk to a 1/8-inch thickness on a floured piece of parchment. Cut into 2-by-9-inch strips. Spread 2 teaspoons jam onto 1 strip; sprinkle with 2 tablespoons ground nut filling. Repeat, layering 3 to 5 more strips, ending with a plain strip.
Wrap in parchment. Refrigerate until firm, at least 2 hours. Slice dough crosswise slightly thicker than 1/8 inch. Bake at 350 degrees on parchment-lined baking sheets until firm, 12 to 14 minutes.
SourceMartha Stewart Living, December 2010