Pecan Shortbread Linzer CookiesCuisinart Original Recipe
1/2 cup toasted pecan halves
1/4 cup granulated sugar
3 cups unbleached, all-purpose flour
1 cup confectioner’s sugar plus extra for dusting
1/2 teaspoon salt
2-1/2 sticks unsalted butter, room temperature, cut in 1-inch pieces
1 teaspoon pure vanilla extract
3/4 cup raspberry jam
Place the pecans and sugar in the work bowl of Cuisinart® 11 cup Food Processor fitted with the metal “s” blade. Pulse until mixture resembles a coarse meal; remove and reserve. Place the flour, salt and confectioner’s sugar in work bowl. Pulse to mix dry ingredients together. Add the pecan/sugar mixture to reserved dry ingredients.
Distribute the butter evenly over dry ingredients in work bowl. Pulse to blend the butter with the dry ingredients, 10 to 12 pulses. Add the vanilla extract. Continue to pulse until the mixture form a dense dough. Remove dough and divide into two equal discs, wrap in plastic and place in refrigerator for at least an hour.
Preheat oven to 350°F. Line two baking sheets with parchment paper.
Remove one dough disc from refrigerator. On a floured surface, roll the dough to an even 1/8” thickness. Using a 2-inch fluted round cookie cutter, cut rounds and place on parchment lined baking sheet. Bake for 16-20 minutes, turning baking sheet half way through bake time, until the edges are golden. Remove from oven and transfer cookies to a cooling rack.
Repeat rolling and baking with remaining dough, this time using a 3/4 inch round cutter to cut out centers of the rounds.
Heat jam to soften either on the stovetop or in microwave.
Once cookies are cooled spread a 1/2-tablespoon of the warm jam over the entire surface of the uncut rounds. Top with the cut out rounds and press gently together to adhere. Dust the tops of the cookies with confectioner’s sugar.
If desired, add some additional jam to the hole.
ServingsMakes 2 dozen cookies
Calories 208 (48% from fat) • carb. 26g • pro. 2g • fat 11g • sat. fat 6g • chol. 26 mg • sod. 55mg • calc. 8mg • fiber 1g
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