Spiced Linzer Cookies
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Servings
24 sandwich cookies
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Spiced Linzer Cookies
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Whether you're entertaining or relaxing, this recipe hits the spot.
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Ingredients
- 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
- 1 tablespoon pumpkin pie spice
- ½ cup butter cut into small pieces, cold unsalted
- ¼ cup sugar
- 1 teaspoon vanilla extract pure
- 1 egg large
- ½ cup Biscoff spread
Instructions
- 1. In a medium bowl, sift flour and baking powder; set aside.
- 2. Pulse pecans, confectioners' sugar, salt, and pumpkin pie spice in a food processor until finely ground (but not wet); transfer to the bowl of an electric mixer fitted with the paddle attachment.
- 3. Add butter and granulated sugar; mix on medium speed until fluffy. Add in vanilla and egg. Reduce speed to low. Slowly add flour mixture; mixing until combined.
- 4. Divide the dough in half and shape into disks. Wrap disks in plastic wrap and refrigerate until firm, at least 2 hours.
- 5. Preheat oven to 375 degrees. Line a baking sheet with parchment paper or a silicone mat.
- 6. 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 circles with a 2-inch fluted cutter. Cut out centers of half the circles with a 1/2-inch cutter; reroll scraps.
- 7. 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.
- 8. Sprinkle cutout cookies with confectioners' sugar. Spread Biscoff Spread onto uncut circles; top with cutout ones.
Notes
- - Store in an airtight container up to 2 days.
- - You can find the Linzer cookie cutters on Amazon.
- Adapted from Martha Stewart
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