PE­CAN LINZER COOK­IES WITH RASP­BERRY FILL­ING

Country Sampler - Christmas Decorating - - INSIDE -

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.

IN­GRE­DI­ENTS

2 cups all-pur­pose flour, plus more for dust­ing ½ tea­spoon bak­ing pow­der

¾ cup pe­can halves, toasted

2 ta­ble­spoons con­fec­tion­ers’ sugar, plus more

for sprin­kling

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

IN­STRUC­TIONS

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

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.