linzer cookies

dear,
i love cold pizza
i love the smell of book store
i love nutella and salted margarine, TOGETHER!
i love messy bedroom
i love older men

those are few of strange things i love, oh.. and my macbook is back sane :D

i love linzer cookies
i love linzer torte i had in lucerne
i love that small bakery in lucerne
i love lucerne, cold snowy lucerne :)

i love martha stewart :)

i dont like valentine but i love pink, although my mom said female my age shouldnt fond pink, pink is for little girl, cute little girl with round eyes and thick long black hair or me years ago, years ago like YEARS ago! whatever mom, seriously!

i dont like valentine but i love baking something valentine-y

i love these cookies, these are GOOD! i used blueberry jam instead of cherry..

(almond) pecan linzer cookies with (blueberry) cherry filling

Ingredients
* 2 cups all-purpose flour, plus more for dusting
* 1/2 teaspoon baking powder
* 3/4 cup pecan halves, toasted (i used almond)
* 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 (i used blueberry filling)

Directions
1. Sift flour and baking powder into a bowl; set aside. Pulse pecans, confectioners' sugar, salt, and cinnamon in a food processor until finely ground (but not wet); transfer to the bowl of an electric mixer fitted with the paddle attachment.
2. Add butter and granulated sugar; mix on medium speed until fluffy. Mix in vanilla and egg. Reduce speed to low. Add flour mixture; mix until combined. Halve dough; shape into disks. Wrap in plastic; refrigerate until firm, at least 2 hours.
3. Preheat oven to 375 degrees. Working with 1 disk at a time, roll out dough on a lightly floured surface to 1/8 inch thick. Refrigerate 20 minutes. Cut out squares with a 2-inch fluted cutter. Cut out centers of half the squares with a 1/2-inch heart cutter; reroll scraps. Space 2 inches apart on parchment-lined baking sheets. Bake squares and hearts until pale golden, 8 to 10 minutes. Transfer to racks to cool.
4. Meanwhile, heat jam in a small saucepan over medium heat until reduced and thickened, about 7 minutes; let cool.
5. Sprinkle cutout cookies with confectioners' sugar. Spread jam onto uncut squares; top with cutout ones. Store in an airtight container up to 2 days.