Pecan Cookies by Martha Stewart

Ingredients

• 2 cups all-purpose flour, plus more for dusting
• 1/2 teaspoon baking powder
• 3/4 cup pecan halves, toasted
• 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

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. Sprinkle cutout cookies with confectioners' sugar. Spread jam onto uncut squares; top with cutout ones. Store in an airtight container up to 2 days.