Pecan Sandwich Cookies
32 large 60 small cookies
4 cups all-purpose flour
2 cups confectioners’ sugar
½ tsp. salt
1 lb. Sweet butter (unsalted)
2 tsp. vanilla extract
2 cups finely ground pecans
1x 10-12 ozs. Jar raspberry preserves, apricot preserves or blueberry preserves
Powdered sugar for topping
1 part powdered sugar to 1 part all-purpose flour mixed for rolling out
1. In a mixer equipped with a paddle blend together 4 cups flour, sugar and salt. Add butter, vanilla and nuts and continue to mix until dough forms a ball.
2. Remove dough from mixer and divide into two portions. Flatten to create discs and wrap in plastic wrap. Refrigerate dough for several hours (or 3-4 days).
3. Remove dough from refrigerator 20 minutes before ready to roll. Preheat oven 350°F.
4. Roll dough between two sheets of wax paper using a flour/ powdered sugar mixture to prevent from sticking to 1/8-inch thick. Cut cookies into desired shape and place on a parchment lined cookie sheet. Bake cookies 12-14 minutes or until golden. Cool cookies and freeze at this point if desired. Repeat process with remaining dough.
To Assemble cookies. Place base side of ½ of the cookies on a clean work surface. Top each with a small dab of jam (I use a baby spoon). Top each cookie with remaining top and sprinkle with powdered sugar. Store in a tin container until ready to serve.
Kathleen K. Sanderson