Best 5 Pecan Linzer Cookies With Cherry Filling Recipes

PECAN LINZER COOKIES WITH CHERRY FILLING

Steps:

• Sift flour and baking powder into 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.
• Add butter and granulated sugar; mix on medium speed until fluffy. Mix in vanilla and egg. Reduce speed to low. Add flour mixture; mix until combined. Halve dough; shape into disks. Wrap in plastic; refrigerate until firm, at least 2 hours.
• Preheat oven to 375 degrees. Working with 1 disk at a time, roll out dough on a lightly floured surface to 1/8 inch thick. Refrigerate 20 minutes. Cut out squares with a 2-inch fluted cutter. Cut out centers of half the squares with a 1/2-inch heart cutter; reroll scraps. Space 2 inches apart on parchment-lined baking sheets. Bake squares and hearts until pale golden, 8 to 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 cutout cookies with confectioners' sugar. Spread jam onto uncut squares; top with cutout ones.

BLACKBERRY-PECAN LINZER COOKIES

Steps:

• Add the nuts to the bowl of a food processor fitted with a blade and pulse until finely ground (it should be powdery and not a paste), about 15 pulses. Set aside. Whisk together the flour, cinnamon, baking powder and salt in a large bowl until evenly combined. Set aside.
• Put the butter and both sugars in the bowl of a stand mixer fitted with a paddle attachment and mix on medium speed until creamy and light, 2 to 3 minutes. Turn off the mixer, scrape down the sides of the bowl and add the vanilla and egg yolk. Mix until well incorporated.
• Mix in the orange zest, ground pecan powder and the flour mixture until just incorporated. Divide the dough into two even pieces, pat each into a thin disk, enclose in plastic wrap and let rest in the refrigerator at least 1 hour and up to 12 hours.
• When ready to bake, preheat the oven to 350 degrees F and arrange the racks in the upper and lower third of the oven. Line baking sheets with parchment paper. Remove the dough from the refrigerator and let sit at room temperature until pliable enough to roll. Roll out half of the dough on a piece of lightly floured parchment or waxed paper to 1/4-inch thickness. Using a 2-inch round cookie or biscuit cutter, cut out rounds of dough. Using a 3/4-inch round cookie cutter, cut out the center of half of the rounds to make rings. Transfer the rounds and rings to the freezer to set up for 5 minutes before continuing. Gather the dough scraps and chill.
• Transfer the chilled cookies to the prepared baking sheets, leaving at least 1 inch between each cookie. Bake two sheets of cookies at a time until the undersides are golden, rotating the sheets halfway through, 12 to 15 minutes total. Cool 5 minutes on the sheets, and then remove to a wire rack to cool completely.
• Repeat until all the dough is used. To assemble the cookies, spread 1/2 teaspoon jam on the bottom side of each solid round cookie, and then top with a ring-shaped cookie.

CHERRY PECAN COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and extract. Combine flour and baking powder; add half to creamed mixture and mix well. Beat in cream, then remaining flour mixture. Stir in cherries and pecans., Shape into two 8-in. logs; wrap in plastic. Refrigerate 2 hours or until firm., Preheat oven to 350°. Unwrap and cut into 1/4-in. slices. Place 2 in. apart on greased baking sheets. Bake 9-11 minutes or until lightly browned. Cool 1 minute before removing from pans to wire racks.

CHERRY-FILLED COOKIES

Steps:

• In a bowl, cream shortening and sugars. Add eggs, buttermilk and vanilla; mix well. Combine flour, salt and baking soda; gradually add to creamed mixture and mix well. Cover and chill for 1 hour or until firm. , Divide dough in half. On a floured surface, roll each portion to 1/8-in. thickness. Cut with a 2-3/4-in. round cutter. Place half of the circles 2 in. apart on greased baking sheets; top each with a heaping teaspoon of pie filling. Cut holes in the center of remaining circles with a 1-in. round cutter; place over filled circles. Seal edges. , Bake at 375° for 10 minutes or until golden brown. Cool on wire racks.

PECAN LINZER COOKIES WITH CHERRY FILLING

Steps:

• Sift flour and baking powder together into a bowl. Pulse pecans, confectioners' sugar, salt, and cinnamon in a food processor until finely ground; transfer 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 dough; shape into disks. Wrap each in plastic; refrigerate until firm, at least 2 hours.
• Preheat oven to 375°F. Working with one disk at a time, roll out dough on a lightly floured surface to 1/8 inch thick. Refrigerate 20 minutes. Cut out squares with a 2-inch fluted cutter. Cut out centers of half the squares with a 1/2-inch heart cutter; reroll scraps. Space 2 inches apart on parchment paper-lined baking sheets. Bake squares and hearts until pale golden, 8 to 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 cutout cookies with confectioners' sugar. Spread jam onto uncut squares; top with cutout ones. Cookies can be stored in an airtight container at room temperature up to 2 days.