Pecan Linzer Cookies with Cherry Filling

37 Ratings
  • 5 10
  • 4 8
  • 3 16
  • 2 3
  • 1 0

Crumbly, nutty cookies layered with sweet cherry jam and dusted with sugar make delectable valentines. If you're feeling soft-hearted, serve these alongside Hot Chocolate with Marshmallow Hearts.

Martha Stewart Living, February 2007

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Ingredients

Directions

  • 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.

  • 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.

  • Sprinkle cutout cookies with confectioners' sugar. Spread jam onto uncut squares; top with cutout ones.

Cook's Notes

Store in an airtight container up to 2 days.

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Reviews (13)

37 Ratings
  • 5 10
  • 4 8
  • 3 16
  • 2 3
  • 1 0
Martha Stewart Member
02/15/2013
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.
Martha Stewart Member
11/20/2010
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.
Martha Stewart Member
07/11/2010
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!!
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Martha Stewart Member
02/13/2010
About 2 dozen, according to the magazine.
Martha Stewart Member
12/13/2009
Anyone know how many cookies this recipe makes?
Martha Stewart Member
02/12/2009
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
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Martha Stewart Member
02/12/2009
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!
Martha Stewart Member
02/12/2009
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
Martha Stewart Member
02/12/2009
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!
Martha Stewart Member
02/09/2009
Can I substitute the nuts with something else? A family member is allergic to nuts. Thanks!
Martha Stewart Member
02/03/2009
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!
Martha Stewart Member
12/27/2008
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.
Martha Stewart Member
06/06/2008
Perfection! I have made these a few times and it is my favourite linzer cookie recipe.
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