CRANBERRY-PECAN SANDWICH COOKIES
Steps:
- Make the Cookies - in a food processor grind the pecans into a find powder and set aside.
- In a mixer bowl with paddle attachment cream together the butter and sugar until light and fluffy, about 3 minutes. Add the vanilla and mix well to combine.
- Add the flour, pecan mixture and salt, and mix to combine. Scrape the blow well to ensure everything is homogeneous. Transfer the mixture to a piece of plastic wrap and form into a 1-inch thick disk. Wrap tightly and refrigerate for 1 1/2 hours or overnight.
- Line two backing sheet with parchment paper. On a lightly floured surface, roll out the chilled dough to 1/4 inch thick. Use a 2-inch round cutter to cut 24 circles from the dough. You can re-roll a few times as needed.
- Preheat over to 325 degrees. Transfer the cookies to the backing sheets and chill for 15 minutes. Bake cookies until they are lightly browned on the edges, about 15 to 17 minutes.
- Dust 12 cookies with confectioner's sugar while still warm. Cool completely.
- Make the Filling - in a medium pot, stir together the cranberries, granulated sugar, light brown sugar, orange zest and juice, cinnamon, ginger, cloves, and sea salt.
- Bring the mixture to a simmer and cook until the berries burst and begin to break down, 8-10 minutes.
- Puree the mixture using an immersion blender until it is a coarse puree. Continue to cook for another 5-7 minutes, stirring, until the mixture has thickened slightly.
- Turn over the un-sugared cookies and scoop a heaping tablespoon of filling on top. Sandwich each with a sugar cookie and gently press together.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love