Acorn Linzer Sandwich Cookies

Name: Acorn Linzer Sandwich Cookies
Prep time: 50 min
Total time: 150 min
Ingredients: 2 cups unbleached all-purpose flour, plus more for dusting; 0.5 teaspoon baking powder; 0.75 cup pecan halves (3 ounces), toasted; 2 tablespoons confectioners' sugar, plus more for sprinkling; 0.125 teaspoon kosher salt; 0.125 teaspoon ground cinnamon; 1 stick cold unsalted butter, cut into small pieces; 0.25 cup granulated sugar; 1 teaspoon pure vanilla extract; 1 large egg, room temperature; 0.5 cup cherry jam, whisked

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By

Shira Bocar

Updated on November 18, 2019

acorn linzer cookies — Photo: Pernille Loof

Prep Time:

50 mins

Total Time:

2 hrs 30 mins

Yield:

30

Look out Santa—squirrels and party guests alike will be tempted to grab one of these acorn-stamped Linzer cookies from your plate. Finely ground pecans and a little confectioners' sugar mixed into the dough creates a sandy-like cookie texture that melts in your mouth. When the delicate cookies are then sandwiched with a bright cherry jam, you can't blame a squirrel for trying!

Ingredients

2 cups unbleached all-purpose flour, plus more for dusting
½ teaspoon baking powder
¾ cup pecan halves (3 ounces), toasted
2 tablespoons confectioners' sugar, plus more for sprinkling
⅛ teaspoon kosher salt
⅛ teaspoon ground cinnamon
1 stick cold unsalted butter, cut into small pieces
¼ cup granulated sugar
1 teaspoon pure vanilla extract
1 large egg, room temperature
½ cup cherry jam, whisked

Directions

In a medium bowl, whisk together flour and baking powder. Pulse pecans with confectioners' sugar, salt, and cinnamon in a food processor until finely ground. Transfer pecan mixture to the bowl of a stand mixer fitted with paddle attachment.
Add butter and granulated sugar to bowl with pecan mixture and beat on medium speed until fluffy, 3 minutes. Beat in vanilla and egg. Reduce speed to low; add flour mixture and beat until combined. Divide dough in half. Working with one portion at a time, place dough between two pieces of lightly-floured parchment paper and roll out to 1/8 inch thickness. Refrigerate until firm, 30 minutes.
Preheat oven to 375°F. Cut out rounds with a 2 1/2-inch fluted cutter. Cut out centers of half of rounds with a 1-inch acorn cutter; reroll scraps and cut out more cookies. Arrange cookies 1 inch apart on parchment-lined baking sheets. Bake, rotating sheets once, until pale golden, 10 to 12 minutes. Transfer to wire racks; let cool completely. (Baked cookies can be stored in an airtight container at room temperature up to 3 days.)
Dust acorn-cutout cookies with confectioners' sugar. Spread 1 teaspoon jam on bottom of remaining cookies, then sandwich together. (Filled cookies are best eaten the same day.)