Linzer Cookies

MAKES ABOUT 38 COOKIES HANDS-ON TIME 1 HOUR TOTAL TIME 2 ¾ HOURS

2⅓ cups all-purpose flour

1 cup toasted pecans

1¼ tsp cinnamon

¾ tsp baking powder

½ tsp salt

pinch ground cloves

1 cup unsalted butter, softened

⅔ cup granulated sugar

1 egg

1 tsp vanilla

¾ cup raspberry jam or apricot jam

icing sugar

In food processor, combine flour, pecans, cinnamon, baking powder, salt and cloves. Pulse until pecans are finely ground.

In large bowl, using electric mixer, beat butter with sugar on medium speed until light and fluffy; beat in egg. Beat in vanilla. Stir in flour mixture in 2 additions. Divide dough in half; wrap each in plastic wrap, shaping into discs. Refrigerate until firm, 1 hour.

Preheat oven to 350°F. Line 2 baking sheets with parchment paper.

On lightly floured surface, roll out dough to scant ¼-inch thickness. Using 2- to 2½-inch crinkle cookie cutter, cut out shapes; using 1-inch round crinkle cookie cutter, cut centres out of half of the cookies to make tops. Reroll centres and scraps. Arrange, 1 inch apart, on prepared pans. Refrigerate until firm, about 10 minutes.

Bake, 1 sheet at a time, until edges are golden brown, 10 to 12 minutes. Let cool on pan on rack for 2 minutes; transfer to rack to cool completely.

Spread generous 1 tsp jam on each cookie bottom. Dust icing sugar over cookie tops; place on jam filling.

PER COOKIE about 122 cal, 1 g pro, 7 g total fat (3 g sat. fat), 14 g carb (1 g dietary fibre, 8 g sugar), 17 mg chol, 42 mg sodium, 23 mg potassium. % RDI: 1% calcium, 3% iron, 4% vit A, 7% folate.