This shortbread is perfect for linzer cookies.
pecan shortbread
linzer cookies
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 (180°C). 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
” (0.3 cm)
thickness. Using a 2-inch (5 cm) 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
(5 cm) cookie cutters. Make a second cut with a ¾-inch
(1.9 cm) round cookie cutter in the centre 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 (3.75 ml) of jam on the centre 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.
175 ml ¾ cup toasted pecan halves
75 ml
1
/
3
cup plus 1 tablespoon
granulated (15 ml) sugar
1.13 L
4½ cups unbleached,
all-purpose flour
3.75ml ¾ teaspoon salt
450 ml 30 tablespoons (3¾ sticks)
unsalted butter
375 ml 1½ cups confectioners’ sugar,
sifted, plus extra for dusting
10 ml
2 teaspoons pure vanilla
extract
250 ml 1 cup raspberry jam
Makes about 96 2-inch (5 cm) sandwich cookies
Chocolate candy surprises in the centre of these chewy peanut butter cookies.
peanut butter
Surprise cookies
Place flour, baking soda, baking powder, and salt in a
medium bowl. Stir with a whisk to blend. Reserve.
Place the butter and shortening in the Cuisinart
™
mixing
bowl. Insert the flat mixing paddle. Turn to speed 1 and
blend for 1 minute, increase to speed 4 and cream for
2 minutes. Scrape the bowl and paddle. Cream for one
minute longer on speed 4. Add both sugars, and cream
for 2 minutes on speed 4. Scrape the bowl and paddle.
Add peanut butter, creaming for 1 minute on speed 4.
Scrape the bowl and paddle. Add the eggs, one at a
time, mixing on speed 2 for 15 to 20 seconds after each
egg is added. Add vanilla and mix for 15 seconds.
Scrape the bowl and paddle.
Add half the dry ingredients; mix using speed 1 for 1
minute. Scrape the bowl and paddle. Add the remaining
dry ingredients and mix using speed 1 until blended in,
about 45 seconds. Scoop out the dough into walnut-
sized balls (you may use a #40 ice cream scoop), shape
each around a piece of chocolate and form into balls.
Roll in granulated sugar. Refrigerate for 2 hours or
longer before baking.
Fifteen minutes before baking, preheat oven to 375°F
(190°C). Line baking sheets with parchment. Roll chilled
cookie dough balls in granulated sugar again. Arrange
evenly spaced, at least 2½ inches (6.5 cm) apart, on
prepared baking sheets. Bake in preheated oven for 14
to 16 minutes. Let stand 3 minutes, then transfer to a
wire rack to cool. Let cookies cool for 10 minutes or
longer before eating so that the melted filling does not
burn the tongue and has a chance to set.
* Use candies such as Dove
®
Promises, Mini Rolo
®
Bites, squares of Cadbury
®
Caramello
®
or filled
Perugina
®
chocolates.
925 ml 3¾ cups unbleached
all-purpose flour
11 ml
2¼ teaspoons baking soda
7 ml
1½ teaspoons baking powder
7 ml
1½ teaspoons salt
175 ml ¾ cup unsalted butter,
cut into 12 pieces,
at room temperature
175 ml ¾ cup non-hydrogenated
vegetable shortening
280 ml 1
1
/
8
cups (1 cup [250 ml] +
2 tablespoons [15 ml])
packed brown sugar
280 ml 1
1
/
8
cups (1 cup [250 ml] +
2 tablespoons [15 ml])
granulated sugar
550 ml 2¼ cups peanut butter
(creamy or chunky)
3
large eggs, at room
temperature
7 ml
1½ teaspoons pure vanilla
extract
66
milk chocolate or caramel-
filled chocolate candies, each
about ¾-inch (2 cm) square*
granulated sugar for coating
cookies
Makes about 66 cookies
