Best Linzer Cookies

By kas_9232

A pound of pecans goes into these tart-like treats, which are sandwiched with raspberry jam and dusted with snowy confectioners’sugar.

*EACHCOOKIE*
Calories *115*
Total Fat *8g*
Saturated Fat *3g*
Cholesterol *17mg*
Sodium *80mg*
Total Carbohydrate *11g*
Dietary Fiber *1g*
Sugars—
Protein *1g*
Calcium—

Ingredients

• 2 bags (8 ounces each) pecans
• 1 cup cornstarch
• 3 cups (6 sticks) butter, softened (no substitutions)
• 2 2/3 cups confectioners' sugar
• 4 teaspoons vanilla extract
• 1 1/2 teaspoon salt
• 2 large eggs
• 5 1/2 cups all-purpose flour
• 1 1/2 cups seedless raspberry jam

Details

Servings 96

Preparation

Step 1

*1* .In food processor with knife blade attached, pulse pecans and cornstarch until pecans are finely ground.
*2* .In large bowl, with mixer at low speed, beat butter and 2 cups confectioners’sugar until blended. Increase speed to high; beat until light and fluffy, about 3 minutes, scraping bowl with rubber spatula. At medium speed, beat in vanilla, salt, and eggs. On low speed, gradually beat in flour and pecan mixture just until blended, scraping bowl.
*3* .Divide dough into 8 equal pieces; flatten each piece into a disk and wrap in plastic wrap. Refrigerate until dough is firm enough to roll, 4 to 5 hours.
*4* .Preheat oven to 325°F. Remove 1 disk of dough from refrigerator; let stand 5 minutes for easier rolling. On floured surface, with floured rolling pin, roll dough 1/2 inch thick. With floured 2 1/4-inch fluted square cookie cutter, cut dough into as many cookies as possible. With floured 1 3/4-inch star cutter, cut out centers from half of cookies. With spatula, place cookies, 1 inch apart, on ungreased cookie sheets. Refrigerate trimmings.
*5* .Bake cookies until edges are golden, 17 to 20 minutes. Transfer cookies to wire rack to cool. Repeat with remaining dough and trimmings.
*6* .Sprinkle remaining 2/3 cup confectioners’sugar through sieve over cooled cookies with cut-out centers.
*7* .In small bowl, stir jam until smooth. Spread top of each whole cookie with scant teaspoon jam; place cut-out cookies on top. Store in tightly sealed container, with waxed paper between layers, at room temperature up to 1 week or in freezer up to 2 months. (If cookies are stored in freezer, re-sprinkle with confectioners’sugar before serving.)