44
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
