1 cup (about 110 grams) pecans
2 cups (250 grams) all-purpose flour
1 cup (225 grams or 2 sticks) unsalted butter, softened
2/3 cup (80 grams) confectioners’ sugar
2 teaspoons (10 ml) vanilla extract
1 teaspoon salt
1/2 teaspoon baking powder
2 tablespoons (25 grams) turbinado (raw) sugar
Preheat the oven to 350 degrees F. Spread the nuts out in one layer on a baking sheet and bake them, stirring occasionally, until they are well browned, 10 to 13 minutes (they will smell toasted and nutty). Transfer the pan to a wire rack to cool.
In a food processor, grind the nuts with 1/4 cup of the flour. Set aside.
Using an electric mixer, beat the butter and sugar until creamy and smooth, about 2 minutes. Add the vanilla and beat well. Sift together the remaining 1 3/4 cups of flour, the salt, and the baking powder, and add it to the dough, mixing until just combined. Stir in the nut mixture. Form the dough into a disk, wrap in plastic wrap, and chill for at least 3 hours.
Preheat the oven to 325 degrees F. Roll the dough between two sheets of wax paper to 3/16 inch thick (a rectangle approximately 10 x 14 inches). Using a sharp knife, cut the dough into 1-inch squares, then cut the squares on a diagonal into triangles (I skipped the last cut into triangles). Sprinkle the cookies with the turbinado sugar. Place them 1 inch apart on ungreased cookie sheets (do not reroll the scraps). Prick the cookies with a fork and bake until pale golden all over, about 10 to 12 minutes. Cool on a wire rack.
- 1 1/4 cups whole hazelnuts
- 1 cup (2 sticks) unsalted butter
- 2/3 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 teaspoon lemon zest
- Confectioners’ sugar, for dusting
- 1 cup seedless raspberry jam
Heat oven to 375 degrees. Toast hazelnuts until skins darken and begin to split, about 15 minutes. Transfer to a clean dish towel, and rub vigorously to remove skins; discard skins. Place nuts in a food processor; pulse until medium fine.
Line two baking sheets with parchment paper; set aside. In the bowl of an electric mixer, beat butter and granulated sugar at medium-high speed until light and creamy, about 2 minutes. Add eggs; beat until smooth, about 3 minutes. Beat in vanilla.
In a large bowl, combine flour, hazelnuts, baking powder, cinnamon, salt, and zest. Add to butter mixture; beat to combine, about 1 minute. Place in freezer until very firm, about 30 minutes.
Liberally dust a clean surface with flour, and roll out dough to 1/8-inch thickness. Using a 3-inch heart-shaped cookie cutter, cut out seventy-two hearts. To make top halves of cookies, use a 1-inch heart-shaped cookie cutter to cut out centers from thirty-six of the hearts.
Transfer cookies to prepared baking sheets, and bake until golden brown, about 8 minutes. Transfer to a wire rack until completely cooled.
Lightly sift confectioners’ sugar over cookie tops. Spread about 1 teaspoon jam on each of the bottom halves, and sandwich both halves together. Store in an airtight container for up to 1 week.
PREHEAT oven to 350° F. Grease baking sheets.
COMBINE flour, baking soda, baking powder, cinnamon, nutmeg and salt in medium bowl. Beat sugar and butter in large mixer bowl until well blended. Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in flour mixture. Drop by rounded tablespoon onto prepared baking sheets.
BAKE for 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Drizzle Glaze over cookies.
COMBINE 2 cups sifted powdered sugar, 3 tablespoons milk, 1 tablespoon melted butter and 1 teaspoon vanilla extract in small bowl until smooth.
Got this recipe from Melinda.
Caramel Sandwich Cookies
1/2 cup sugar 1/4 tsp. fine sea salt
2/3 cup pecan pieces 1 cup unsalted butter
2 tsp. vanilla 2 cups all-purpose flour
Shortcut Caramel Filling 6 ounces white baking chocolate
1. In a food processor combine sugar and salt. Cover and process until fine and powdery. Add pecans; cover and process until finely ground. Add butter and vanilla; cover and process with on/off pulses until the butter is smooth. Add flour; cover and process just until a soft dough begins to form around the blade. Remove dough from processor and knead briefly to evenly mix.
2. Shape dough into a 12 x 2.5 inch rectangle. Wrap and chill for about 2 hours, or until dough is firm enough to slice.
3. Preheat oven to 350. Cut rectangle into about 1/4 inch slices. Place slices 1 inch apart on ungreased cookie sheets. Bake for 10 to 12 minutes or until edges are golden, rotating pans from front to back about halfway through baking time. Cool on cookie sheet for 1 minute, Transfer to wire racks; cool.
4. Spread shortcut caramel filling onto the bottom sides of half of the cookies. Top with the remaining cookies, bottom sides down, to make sandwiches.
5. In a medium microwave-safe bowl microwave white baking chocolate, uncovered, on high for 1 to 2 minutes or until chocolate melts, stirring every 30 seconds. Dip one end of each cookie into melted chocolate. Place cookies on waxed paper. Let stand until chocolate is set. Makes about 25 sandwich cookies.
Shortcut Caramel Filling: In a small heavy saucepan combine 24 unwrapped vanilla caramels and 1/4 cup whipping cream. Cook and stir over medium-low heat until melted and smooth.
Definitely use 3/4-1/2 the amount of butter and at least 1/2-1c more flour