Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Marmalade Linzer Sandwiches Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on November 24, 2017 Print Rate It Share Share Tweet Pin Email Photo: James Merrell Prep Time: 50 mins Total Time: 1 hrs 15 mins Yield: 24 sandwich cookies Ingredients 2 cups all-purpose flour, plus more for dusting ½ teaspoon baking powder ¾ cup (3 ounces) toasted pecans 2 tablespoons confectioners' sugar, plus more for dusting ½ teaspoon coarse salt ½ teaspoon freshly grated nutmeg ¾ teaspoon ground cardamom 1 stick cold unsalted butter, cut into small pieces ¼ cup granulated sugar 1 teaspoon pure vanilla extract 1 large egg ¾ cup strained orange marmalade Directions Whisk together flour and baking powder in a bowl. Pulse pecans, confectioners' sugar, salt, nutmeg, and cardamom in a food processor until finely ground. With a mixer on medium speed, beat pecan mixture, butter, and granulated sugar until fluffy, about 6 minutes. Beat in vanilla and egg. Reduce speed to low and beat in flour mixture. Divide dough in half; shape into disks. Wrap in plastic and refrigerate until firm, at least 1 hour and up to 1 day. Preheat oven to 375 degrees. Let dough stand at room temperature until pliable. Working with one disk at a time, roll out dough between 2 pieces of lightly floured parchment to 1/8 inch thick. Refrigerate 20 minutes. Cut out rounds with a 2-inch cutter. Cut out centers of half of rounds with 1-inch cutters in different shapes, rerolling scraps once. Arrange cookies 1 inch apart on parchment-lined baking sheets. Bake, rotating sheets once, until pale golden, 6 to 8 minutes. Transfer cookies to wire racks; let cool completely. Meanwhile, heat marmalade in a saucepan over medium heat until reduced to about 2/3 cup, about 10 minutes; let cool. Sift confectioners' sugar over rounds with cutout centers and shapes. Spread about 3/4 teaspoon jam on flat side of remaining rounds, then sandwich together. Cookies can be stored in an airtight container up to 1 week. Rate it Print