Pecan Linzer Cookies with Cherry Filling
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- Yield Makes about 2 dozen
Ingredients
- 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
Directions
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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.
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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.
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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. -
Meanwhile, heat jam in a small saucepan over medium heat until reduced and thickened, about 7 minutes; let cool.
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Sprinkle cutout cookies with confectioners' sugar. Spread jam onto uncut squares; top with cutout ones. Store in an airtight container up to 2 days.
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.
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.
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!!
About 2 dozen, according to the magazine.
Anyone know how many cookies this recipe makes?
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
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!
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.
dw
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!
Can I substitute the nuts with something else? A family member is allergic to nuts. Thanks!
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!
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.
Perfection! I have made these a few times and it is my favourite linzer cookie recipe.