This shortbread is perfect for linzer cookies.
¾ cup toasted pecan halves
1⁄3 cup plus 1 tablespoon granulated sugar
4 ½ cups unbleached, all-purpose flour
¾ teaspoon salt
30 tablespoons (3¾ sticks) unsalted butter
1 ½ cups confectioners’ sugar, sifted, plus extra for dusting
2 teaspoons pure vanilla extract
1 cup raspberry jam
No nutrition information available
Pulse the pecans and granulated sugar together in a food processor until the mixture resembles a coarse meal. Reserve mixture.
Combine flour and salt in a separate mixing bowl. Reserve.
Cut the butter into approximately tablespoon-size pieces and add to Cuisinart™ mixing bowl. Insert the flat mixing paddle. Turn to speed 2 and cream the butter for about 15 seconds. Increase to speed 4 for an additional 15 seconds. Scrape the bowl and paddle. Turn to speed 1 and add the confectioners’ sugar. Increase to speed 4 to incorporate completely, about 20 seconds. Scrape bowl and paddle and then add the pecan/sugar mixture and vanilla and mix again on speed 2 to incorporate ingredients. Slowly add the dry ingredients while mixing on speed 1. Once all of the dry ingredients are added, turn to speed 2 until the mixture is a homogenous dough.
Cut the dough into two equal discs, wrap in plastic and place in refrigerator for at least 2 hours.
To Bake: 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 into an even 1⁄8” thickness. Using a 2-inch round, fluted cookie cutter, cut rounds and place on parchment-lined baking sheet (an offset spatula works well to transfer cookies to baking sheets). Roll out and cut any remaining dough scraps in the same manner and place on lined baking sheets.
Bake for 16 to 20 minutes, turning baking sheet midway through baking time. Cookies are done when they are lightly golden around the edges.
While the first batch of cookies is baking, roll out and cut the second dough and cut with the same 2-inch cookie cutters. Make a second cut with a ¾-inch round cookie cutter in the center of each cookie. Roll and cut remaining scraps. Transfer cookies to baking sheets and bake as directed.
Heat jam either in microwave or on stovetop until just liquid – jam will be too runny if it is too hot.
Once the cookies have cooled, spread about ¾ teaspoon of jam on the center of the solid cookie. Then place the cut out cookie on top. Sprinkle with powdered sugar. Store in an airtight container with cookie layers separated by wax paper.
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