Spiced Linzer Cookies

By Foodiewife

Ingredients

• 2 cups all-purpose flour, plus more for dusting
• 1/2 teaspoon baking powder
• 3/4 cup pecan halves, toasted
• 2 tablespoons confectioners' sugar, plus more for sprinkling
• 1/8 teaspoon salt
• 1 tablespoon pumpkin pie spice
• 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
• 1/4 cup sugar
• 1 teaspoon pure vanilla extract
• 1 large egg
• 1/2 cup Biscoff Spread

Details

Adapted from mybakingaddiction.com

Preparation

Step 1

1. In a medium bowl, sift flour and baking powder; set aside.

2. Pulse pecans, confectioners' sugar, salt, and pumpkin pie spice in a food processor until finely ground (but not wet); transfer to the bowl of an electric mixer fitted with the paddle attachment.

3. Add butter and granulated sugar; mix on medium speed until fluffy. Add in vanilla and egg. Reduce speed to low. Slowly add flour mixture; mixing until combined.

4. Divide the dough in half and shape into disks. Wrap disks in plastic wrap and refrigerate until firm, at least 2 hours.

5. Preheat oven to 375 degrees. Line a baking sheet with parchment paper or a silicone mat.

6. 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 circles with a 2-inch fluted cutter. Cut out centers of half the circles with a 1/2-inch cutter; reroll scraps.

7. 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.

8. Sprinkle cutout cookies with confectioners' sugar. Spread Biscoff Spread onto uncut circles; top with cutout ones.
Notes:

- Store in an airtight container up to 2 days.