Pecan Linzer Cookies
These delicate and delicious pecan linzer cookies can be filled with jam or chocolate hazelnut spread. The buttery shortbread is infused with nutty pecan flavor, making these cutout cookies an extra special treat.
Things have been quiet here lately. Like many of you, I’ve been processing the news of the past several weeks. I haven’t said much because I wasn’t sure what I had to add to the conversation. I had a small line in my last post about how I was feeling, but it’s hard to find words beyond that. I know this is, first and foremost, a food blog. However, I will not sit by and write about cookies while pretending like everything is normal. Everything is not normal.
We went to a rally a few weeks ago, the first for my youngest (the same age his big sis was at her first rally back in 2012), and I’ve been talking to my oldest about what’s happening. I find power in raising my kids with kindness and empathy, hoping they will take that out into the world, but I refuse to shield them from what’s happening. There are age appropriate ways to dialogue with children, and I’d say it’s even more necessary for white families like mine. I take comfort in knowing they won’t hear, at home anyway, the same racist dialogue I heard growing up, but I also want them prepared to address it when they hear it elsewhere. I also find comfort in food, especially baking. If the same is true for you, I’ve got a wonderful recipe for you today.
I once used to shun Valentine’s Day as just some commercial holiday, but it’s definitely grown on me since becoming a parent. This year, especially, it seems more important than ever to take the opportunity to show people we care. Not just for one day in February, of course, but for the whole year. Maybe you’ll do that by making dinner or cookies for someone. Even better, find a worthy organization in your area and donate your skills/time/money to them. Find a way to spread love and, more importantly, take action. We need it now more than ever.
- COOK TIME:
- YIELD: about 2 dozen
2 cups all-purpose flour, plus more for dusting
½ teaspoon baking powder
¾ cup pecan halves, toasted
2 tablespoons confectioners’ sugar, plus more for sprinkling
⅛ teaspoon salt
⅛ teaspoon ground cinnamon
½ cup (1 stick) cold unsalted butter, cut into small pieces
¼ cup granulated sugar
1 teaspoon pure vanilla extract
1 large egg
For filling:
¼ cup strawberry jam
¼ cup Nutella or other chocolate hazelnut spread
- 1
Whisk together flour and baking powder in a bowl; set aside. Pulse pecans, confectioners’ 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 to the mixer bowl; beat on medium speed until fluffy. Mix in vanilla and egg, then reduce speed to low. Add flour mixture and continue mixing on low until combined. Halve dough, shape into disks and wrap in plastic. Refrigerate until firm, at least 2 hours.
- 3
Heat oven to 375º. Line two baking sheets with parchment paper or a nonstick baking mat. Working with 1 disk at a time, roll out dough on a lightly floured surface to ⅛-inch thick. Use a 2-inch fluted cutter to cut out shapes. Cut out centers of half the rounds with a ½-inch heart cutter; re-roll scraps. Space cookies 2 inches apart on baking sheets. Chill dough on baking sheets for 5 minutes.
Bake cookies and hearts until pale golden, 8 to 10 minutes. Transfer to racks to cool. Snack on tiny heart cookies while waiting.
- 4
Dust the tops (the cookies with cutouts) with confectioners’ sugar. Spread jam or Nutella onto the bottoms; then sandwich with sugared tops. Store in an airtight container up to 2 days.
I love that quote too! And the movie of course! ❤ those cookies are perfect for Valentine’s Day! Hope y’all have a nice one.
Sending so many hugs. Because these are certainly troubled times and we need them.