Other than a freak case of the flu, I attribute my lack of Christmas cookie parties to being in pharmacy school, finals week, and the chaos leading up to finals week. But, since I am in the middle of my Christmas baking marathon, it seems only fitting to have a cyber Christmas cookie exchange!
Here's how it will work. I will start by posting a yummy cookie recipe, of course! Then, in the comments section, you can either share one of your favorite cookie recipes, or even just list your favorite holiday cookie (who knows, maybe it will show up as a post later ;)
Anyway, spread the joy and good treats!
|Photo by Meg McCluskey|
Pecan Linzer Cookies with Cherry or Triple Berry Filling:
2 cups all-purpose flour
1/2 tsp. baking powder
1/2 cup pecan halves
2 Tbsp. confectioners sugar
1/8 tsp salt
1/8 tsp ground cinnamon
1/2 cup cold unsalted butter, cut into small pieces
1/4 cup granulated sugar
1 tsp pur vanilla extract
1 large egg
1/2 cup of jam of choice
To toast pecans preheat oven to 350. Spread pecans on a baking sheet and bake for 10 minutes, or until fragrant. Meanwhile, sift flour and baking powder together into a bowl. Remove pecans from oven and place in a food processor. Pulse pecans, confectioners sugar, salt and cinnamon until finely ground.* Transfer mixture to the bowl of an electric mixer, fitted with the paddle attachment.
Add butter and granulated sugar; beat on medium speed until fluffy**. Mix in vanilla and egg. Reduce speed to low. Add flour mixture; mix until combined. Halve the dough, shape into two disks, and cover with plastic wrap. Refrigerate for at least 2 hours (up to two days).
Preheat oven to 375. Remove dough from refrigerator and let sit for five minutes. Then, roll out one disk at a time on a lightly floured surface to approximately 1/8 inch thickness. Cut circles (or squares depending on your flutted cutter***) and cut out centers of half the squares (the linzer cutter set that I use is posted on my amazon widget). Place cookies on parchment paper and refirgerate for 20 minutes. Remove from refrigerator and bake for 8-10 minutes. Transfer to racks to cool.
Meanwhile, heat jam in a small saucepan over medium heat until reduced and thickened (about 7 minutes), let cool. ****
Sprinkle cut out cookies with confectioners sugar. Spread jam onto uncut squares and top with cut out squares.
|Photo by Meg McCluskey|
These cookies can be stored in an airtight container at room temperature for up to two days, refrigerated for 5 days, or place in the freezer for 1 month (just be sure to separate each layer with parchment paper).
* Be careful not to pulse too much or else it will turn into a paste
** I advise that you scrape the sides of the bowl while mixing the butter, vanilla, eggs an flour in order to make a homogenous mixture.
*** You can normally find flutted cutters pretty easily around the holidays I found this set at Michaels
**** When I heated my jam it reduced, but it didn't really thicken that much until it had cooled. However, I only heated mine for 3-5 minutes, but it worked perfectly!
Ok now its YOUR turn! Start sharing those yummy recipes!!! :)