Jam-filled cookies are an absolute delight during the holidays especially when they’re as pretty as these.
- Prep time 1 hour
- Total time 2 hours & 45 minutes
In food processor, combine flour, pecans, cinnamon, baking powder, salt and cloves. Pulse until pecans are finely ground.
In large bowl, using electric mixer, beat butter with sugar on medium speed until light and fluffy; beat in egg. Beat in vanilla. Stir in flour mixture in 2 additions. Divide dough in half; wrap each in plastic wrap, shaping into discs. Refrigerate until firm, 1 hour.
Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
On lightly floured surface, roll out dough to scant 1/4-inch thickness. Using 2- to 2 1/2-inch crinkle cookie cutter, cut out shapes; using 1-inch round crinkle cookie cutter, cut centres out of half of the cookies to make tops. Reroll centres and scraps. Arrange, 1 inch apart, on prepared pans. Refrigerate until firm, about 10 minutes.
Bake, 1 sheet at a time, until edges are golden brown, 10 to 12 minutes. Let cool on pan on rack for 2 minutes; transfer to rack to cool completely.
Spread generous 1 tsp jam on each cookie bottom. Dust icing sugar over cookie tops; place on jam filling.
Test Kitchen Tips:
- To toast pecans, bake on a baking sheet in a 350°F oven until golden, about 8 minutes.
- These cookies taste even better if you let them sit for a few hours, allowing the cookie to soften as it absorbs the jam.
Makes about 38 cookies.
Nutritional facts PER COOKIE: about
- Fibre 1 g
- Sodium 42 mg
- Sugars 8 g
- Protein 1 g
- Calories 122
- Total fat 7 g
- Potassium 23 mg
- Cholesterol 17 mg
- Saturated fat 3 g
- Total carbohydrate 14 g
- Iron 3
- Folate 7
- Calcium 1
- Vitamin A 4