Description
Raspberry pecan linzer cookies are a holiday classic! Filled with sweet raspberry jam and dusted with powdered sugar, you’ll love these tender, buttery sandwich cookies infused with rich pecans. Recipe yields 20 linzer cookies.
Ingredients
- 1 2/3 cups all-purpose flour
- 1/4 tsp salt
- 1/4 tsp baking powder
- 3/4 cup granulated sugar
- 3/4 cup pecans
- 3/4 cup unsalted butter, melted and slightly cooled
- 1 tsp vanilla extract
- 2 large egg yolks, at room temperature
- 3/4 cup raspberry preserves or raspberry jam
- powdered sugar, for dusting
Instructions
- Make dough: Whisk together flour, salt, and baking powder in a medium bowl. Combine sugar and pecans in a food processor and pulse together until finely ground, about 30 seconds.
- Combine pecan-sugar, melted butter, and vanilla in the bowl of a stand mixer fitted with the paddle attachment. Beat at medium speed for 1 minute, until well combined. Beat in egg yolks until combined. Reduce speed to low and gradually add flour mixture just until incorporated and dough comes together in large pieces.
- Roll out dough: Line two baking sheets with parchment paper and divide dough in half. Working with one portion of dough at a time, roll the dough out between two pieces of lightly floured parchment paper to just shy of 1/4-inch thick.
- Cut out cookies: Use a lightly floured 2-inch round fluted cookie cutter to cut out rounds. Gather scraps, re-roll, and cut until you have 20 rounds. Repeat with remaining disk of dough and use a lightly floured 1-inch round cutter (or snowflake cutter) to remove centers from 20 rounds.
- Use a metal spatula to place rounds on baking sheets and chill for 30 minutes. Preheat oven to 350°F.
- Bake cookies for 10 to 12 minutes, rotating pans halfway through, until lightly golden and edges are set. Cool cookies for 10 minutes on baking sheets, then transfer to a wire rack to cool completely.
- Assemble cookies: Place raspberry preserves in a small bowl and microwave briefly (about 10 seconds); whisk to loosen. Turn over whole cookies and pipe about 2 teaspoons raspberry preserves in the center of each cookie (or spread with an offset spatula). Dust cutout cookies with powdered sugar and sandwich cookies together.
- Store cookies in a single layer in an airtight container at room temperature or in the refrigerator.
Notes
Make ahead: Freeze cut-out cookies until you’re ready to bake, then bake straight from the freezer, adding 1 to 2 minutes to baking time.
Freeze cookies: Baked cookies (unfilled) freeze well in an airtight container for up to 1 month. When you’re ready to enjoy, thaw cookies at room temperature. Fill with jam and dust with powdered sugar before serving.