Ingredients
2cupsall-purpose flour
½tspbaking powder
¾cuppecan,halves
2tbspconfectioners’ sugar
tspsalt
tspground cinnamon
½cupcold unsalted butter
¼cupgranulated sugar
1tsppure vanilla extract
1largeegg
½cupcherry jam
Preparation
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.
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 for at least 2 hours.
Preheat oven to 375 degrees F. Working with 1 disk at a time, roll out dough on a lightly floured surface to ⅛-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 for 8 to 10 minutes, until pale golden. Transfer to racks to cool.
Meanwhile, heat jam in a small saucepan for about 7 minutes over medium heat until reduced and thickened; let cool.
Sprinkle cutout cookies with confectioners’ sugar. Spread jam onto uncut squares; top with cutout ones. Store in an airtight container up to 2 days.
