Pecan Linzer Cookies with Cherry Filling

Makes about 2 dozen

 

2 C all-purpose flour, plus more for dusting

½ t baking powder

¾ C pecan halves, toasted

2 T confectionersÕ sugar, plus more for sprinkling

1/8 t salt

1/8 t ground cinnamon

½ C (1 stick) cold unsalted butter, cut into small pieces

¼ C granulated sugar

1 t pure vanilla extract

1 large egg

½ C cherry jam, strained

 

  1. Sift flour and baking powder into a bowl; set aside. Pulse pecans, confectionersÕ sugar, salt, and cinnamon in a food processor until finely ground (but not wet); transfer to the bowl of an electric mixer fitted with the paddle attachment.
  2. Add butter and granulated sugar; mixon medium speed until fluffy. Mix in vanilla and egg. Reduce speed to low. Add flour mixture; mix until combined. Halve dough; shape into disks. Wrap in plastic; refrigerate until firm, at least 2 hours.
  3. Preheat oven to 375 degrees. 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 squares with a 2-inch fluted cutter. Cut out centers of half the squares with a ½ -inch heart cutter; reroll scraps. 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.
  4. Meanwhile heat jam in a small saucepan over medium heat until reduced and thickened, about 7 minutes; let cool.
  5. Sprinkle cutout cookies with confectionersÕ sugar. Spread jam onto uncut squares; top with cutout ones. Store in an airtight container up to 2 days.