Best Linzer Cookies

By norsegal8

Ingredients

• 8 ounces pecan pieces
• 1 1/2 cup unsalted butter, softened
• 2 teaspoons vanilla
• 1/2 cup cornstarch
• 1 large egg
• 1 1/3 cup powdered sugar
• 3/4 teaspoon salt
• 2 3/4 cup all-purpose flour
• 3/4 cup seedless jam

Preparation

Step 1

In a food processor with the blade attached, process the pecans and the cornstarch until the pecans are finely ground.

In the bowl of an electric mixer with the paddle attachment, on low speed, beat the butter and 1 cup of the powdered sugar until mixed. Increase the speed to high; beat 2 minutes or until light and fluffy. Scrape down the sides of the bowl.

With the mixer on medium speed, beat in the vanilla, salt and the egg. Reduce the speed to low and gradually add the flour and the pecan mixture
until just blended, scraping down the sides of the bowl as necessary.

Flatten the dough into a disk. Wrap in plastic wrap and refrigerate for 4 to 5 hours until firm enough to roll.

Preheat the oven to 325 degrees.

Remove a small portion of the dough from the refrigerator. If necessary, let sit for 10 to 15 minutes at room temperature for easier rolling. On a lightly floured surface with a floured rolling pin, roll the dough out to 1/8-inch thick. With a floured Linzer cutter, cut out as many cookies as possible. Cut the centers out of half of the cookies. Wrap and refrigerate the trimmings. Place the cookies one inch apart on a parchment-lined cookie sheet.

Bake the cookies for 17 to 20 minutes, or until the edges are lightly browned. Repeat with the remaining dough.

When the cookies are cool, spread the jam on the whole cookies. With the remaining powdered sugar, dust the cookies with the centers removed, then place them on top of a jam-iced half.

Store with waxed paper between the layers of cookies.