Pecan Linzer Cookies with Cherry Filling

• 2 cups all-purpose flour, plus more for dusting
• 1/2 teaspoon baking powder
• 3/4 cup pecan halves, toasted (see page 115)
• 2 tablespoons confectioners sugar, plus more for sprinkling
• 1/8 teaspoon salt
• 1/8 teaspoon ground cinnamon
• 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
• 1/4 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 1 large egg
• 1/2 cup cherry jam, strained

1. Sift flour and baking powder together into a bowl.
2. 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.
3. Add butter and granulated sugar; beat on medium speed until fluffy.
4. Mix in vanilla and egg.
5. Reduce speed to low.
6. Add flour mixture; mix until combined.
7. Halve dough; shape into disks.
8. Wrap each in plastic; refrigerate until firm, at least 2 hours.
9. Preheat oven to 375F.
10. Working with one disk at a time, roll out dough on a lightly floured surface to 1/8 inch thick.
11. Refrigerate 20 minutes.
12. Cut out squares with a 2-inch fluted cutter.
13. Cut out centers of half the squares with a 1/2-inch heart cutter; reroll scraps.
14. Space 2 inches apart on parchment paperlined baking sheets.
15. Bake squares and hearts until pale golden, 8 to 10 minutes.
16. Transfer to racks to cool.
17. Meanwhile, heat jam in a small saucepan over medium heat until reduced and thickened, about 7 minutes; let cool.
18. Sprinkle cutout cookies with confectioners sugar.
19. Spread jam onto uncut squares; top with cutout ones.
20. Cookies can be stored in an airtight container at room temperature up to 2 days.

flour, baking powder, pecan halves, confectioners sugar, salt, ground cinnamon, cold unsalted butter, granulated sugar, vanilla, egg, cherry

Taken from www.epicurious.com/recipes/food/views/pecan-linzer-cookies-with-cherry-filling-389379 (may not work)