Cuisinart SM-55 - Stand Mixer, Рецепты

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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 fl our and salt in a separate
mixing bowl. Reserve.
Cut the butter into approximately tablespoon-size pieces
and add to Cuisinart
™ mixing bowl. Insert the fl at 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 the 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 fl oured
surface, roll the dough into an even
1
⁄
8
” thickness. Using a
2-inch round, fl uted 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 fi rst batch of cookies is baking, roll out and cut
the second dough and cut with the same 2-inch cookie
cutter. Make a second cut with a ¾-inch round cookie
cutter in the center or 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.
½ cup toasted pecan halves
¼ cup granulated sugar
3 cups unbleached, all-purpose fl our
½ teaspoon salt
20 tablespoons (2½ sticks)
unsalted butter
1 cup confectioners’ sugar, sifted
plus extra for dusting
1 teaspoon pure vanilla extract
¾ cup raspberry jam
Makes about 60 two-inch sandwich cookies