Raspberry-Pecan Linzer Cookies
Buttery, chewy pecan shortbread cookies filled with a sweet raspberry jam. The perfect way to spice up your Valentine's Day this year!
Ingredients
- 1 cup (2 sticks) unsalted butter at room temperature
- 1 cup granulated sugar
- 1 cup finely ground pecans
- 2 large egg yolks at room temperature
- 3 Tbsp lemon juice
- 1/2 tsp kosher salt
- 1/2 tsp ground cinnamon
- 2 tsp vanilla bean paste or use pure vanilla extract
- 3 cups all-purpose flour
- Raspberry jam
- Powdered sugar
Instructions
- Beat butter in the bowl of a stand mixer fitted with the paddle attachment until light and fluffy, 1 to 2 minutes.
- Beat in sugar and pecan grounds until smooth. Beat in egg yolks, one at a time, beating well after each addition.
- Beat in lemon juice, salt, cinnamon, and vanilla on medium speed until combined. Beat in flour on low speed until just combined, being careful not to overmix.
- Turn dough out onto a floured surface, wrap tightly in plastic wrap, and chill at least 1 hour or overnight.
- Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Roll out disk on a lightly floured surface to 1/4-inch thickness. Use a scalloped circular cookie cutter to cut out cookies, then use a small heart-shaped cookie cutter to cut out hearts in the center of only half of the circles.
- Place cookies on prepared baking sheets; bake 8 to 10 minutes or until tops are no longer glossy and edges are set. Immediately transfer to a wire rack and cool completely.
- Spread jam on the cookies without the heart-shaped cutouts. Dust the cookies with heart-shaped cutouts with powdered sugar. Sandwich a non-heart cookie and a heart cookie together.