PECAN LINZER COOKIES WITH RASPBERRY FILLING
Makes about 2 Dozen Cookies
Delicate, delicious and definite showstoppers, Linzer cookies get their name from the city of Linz, the third largest city in Austria. They are a cookie version of the well-known Linzer torte. Tara Liptak of Smells Like Home describes them as the best light shortbread you’ve ever eaten combined with a tiny dollop of thickened jam.
2 cups all-purpose flour, plus more for dusting ½ teaspoon baking powder
¾ cup pecan halves, toasted
2 tablespoons confectioners’ sugar, plus more
⅛ teaspoon salt
⅛ teaspoon ground cinnamon
½ cup (1 stick) cold unsalted butter, cut into small pieces ¼ cup granulated sugar
1 teaspoon pure vanilla extract
1 large egg
½ cup seedless raspberry jam
1. 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 stand mixer fitted with the paddle attachment.
2. Add butter and granulated sugar to the stand mixer; 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.
3. Preheat oven to 375°F. Line two baking sheets with parchment paper.
4. Working with one disk at a time, roll out dough on a lightly floured surface to ⅛" thick. Cut out dough with a