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Chocolate-Pecan Layered Icebox Cookies

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    Try one of our layered icebox-cookie variations: Apricot-Pistachio, Raspberry-Almond
    Martha Stewart Living, December 2010
    • Yield Makes about 12 dozen
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    Ingredients

    Directions

    1. Shape each piece of dough into a disk. Wrap in plastic wrap, and refrigerate until firm, about 1 hour.

    2. 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 and chocolate filling. Repeat, layering 3 to 5 more strips, alternating between chocolate and spice dough, ending with a plain strip.

    3. 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.

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