Tempt Santa with these delicious cookies this Christmas. These cookies are perfect for Santa's Plate!

Linzer Cookies
Ingredients
• 8 ounces pecan or walnut
• 1/2 cup cornstarch
• 1 1/3 cups confectioners’ sugar
• 3 Sticks butter, softened
• 1 large egg
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 2 3/4 cups all-purpose flour
• 3/4 cup seedless raspberry jam ( You can also use apricot, peach or strawberry jam)

Preparation
In food processor, pulse pecans and cornstarch until pecans are finely ground.

Place sugar and butter in a large bowl; beat with a mixer at high speed until fluffy. Add egg, salt and vanilla extract . Beat until well blended.

Reduce speed and gradually add flour and pecan mixture.

Wrap the dough in plastic wrap. Chill at least 2 hours or overnight.

Preheat oven to 325°.


Cut the dough in two pieces. Roll each dough portion into a 1/8-inch thickness between 2 sheets of waxed paper; cut with 3- to 4-inch cookie cutter. Place cookies 1 inch apart on parchment-lined baking sheets.

Cut out centers of half of the cookies with a 1-inch cookie cutter. Bake cookies at 325° for 15 minutes or until edges are lightly browned.

Cool cookies on cookie sheet on wire rack.

Spread jam on top of whole cookies; place cutout cookies on top. Sprinkle cut-out cookies with powdered sugar… You can store cookies in tightly covered container at room temperature up to 1 week.

Enjoy!