The origin of these Pecan Pineapple Linzer Cookies goes back to last June. One of the events I look forward to every summer in New York City is the Fancy Food Show. This brings an epic three days of sampling new products from vendors from all over the world. This year, when walking by Nature’s Eats’ booth, I stopped dead in my tracks when I saw pecan flour.
The guys working the booth were so friendly. When I told them I buy their almond flour regularly, they tossed me a bag of the almond flour and a bag of the pecan flour. Right there and then I thought of making Linzer cookies for the holidays.
There is no other way to say this, these Pecan Pineapple Linzer Cookies are epic in flavor. Consequently, I don’t know how I can ever go back to using almond flour to make Linzers ever again. The pecan flour is so rich in taste. Also, these cookies just melt in your mouth.
I thought long and hard about what flavor jam to use. I almost went with plum but pineapple won out. It is a gorgeous pairing with the pecan flavor. However, I still think these would be lovely with plum flavor sandwiched between the cookie layers. Actually, any flavor jam or jelly you have on hand will do. Making Linzer cookies is always a good excuse to use up whatever jam or jelly you have hanging out in the refrigerator.
Because it’s the holiday season I sprinkled some gold glitter sugar on the finished product for a touch of holiday magic. I’m a glitter girl. I will throw glitter sugar and paint disco dust on baked goods until I die.
Pecan Brown Sugar Linzer Cookies
Ingredients
- 1 cup all-purpose flour
- 1 cup pecan flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter room temperature
- 1 cup brown sugar
- 1 egg
- 1 teaspoon pure vanilla extract
- 1 cup pineapple jam or your choice of flavor
- 3/4 cup powdered sugar
- Gold glitter sugar for sprinkling optional
Instructions
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In a separate bowl whisk together the flours, baking powder and salt. Set aside.
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Cream together the unsalted butter, brown sugar and vanilla extract, about 3 minutes.
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Beat in the egg until just combined.
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Add the flour mixture a bit at a time until just combined.
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Wrap the dough in plastic film and refrigerate at least 2 hours or overnight.
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Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
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Roll out the dough and use two different sized cookie cutters to create shapes.
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Use the larger cookie cutter to cut out all the cookies.
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On half of those large cutouts, use the smaller cutout cookie to cut an opening in the middle of the cookie.
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Place on the prepared baking sheets taking care to place the whole cookies on one sheet and the cutout cookies on another. The cutouts will have two different baking times which is why you don’t want to combine the shapes on one baking tray.
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Bake the solid cookies for 8-10 minutes or until the edges of the cookies just start to brown.
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Bake the cutout cookies for 6-8 minutes or until the edges of the cookies just start to brown.
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Remove from oven, transfer to a wire rack to cool completely.
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Assemble the Cookies:
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Sprinkle a layer of powdered sugar on a small flat plate.
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Use a small pastry or butter knife to spread jam on the solid cookie.
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Take a cutout cookie and flip it upside down onto the plate with the powdered sugar. Rub it on the plate until the underside is covered with powdered sugar.
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Shake off the excess and place the cutout, powdered sugar side up, on top of the jelly spread cookie. Repeat until all the cookies have been married.
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Sprinkle with glitter sugar.
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Transfer to a platter and serve.
Like these Pecan Pineapple Linzer Cookies? Also, check out some of these other holiday cookie recipes:
