Eggnog Snowflake Linzer Cookies

Makes approximately 30 cookies

Linzer Cookie Dough
Adapted from Martha Stewart Cookies

2 cups all-purpose flour, plus more for dusting
1/2 teaspoon baking powder
1 cup pecan halves, toasted
3 tablespoons confectioners’ sugar, plus more for dusting
1/4 teaspoon salt
1/2 teaspoon ground nutmeg
1 cup (2 sticks) cold unsalted butter, cut into small pieces
1/2 cup granulated sugar
1 teaspoon pure vanilla extract
1 large egg

Grind pecans, confectioners’ sugar, salt, and ground nutmeg in a food processor until very finely ground, pour into a medium size bowl. Whisk in flour and baking powder.

Cream butter and granulated sugar in a stand mixer fitted with a paddle attachment until light and fluffy, approx 2 minutes. Add egg and vanilla and reduce speed to low beat until incorporated. Add flour mixture and mix until just combined.

Divide dough into two and form discs. Wrap each tightly with plastic wrap, place in the refrigerator until firm, at least 2 hours.

When ready to bake, preheat oven to 375 degrees. Line two baking sheets with parchment paper or silicone mats.

Take one disc of dough out of the refrigerator at a time and roll out on the reverse side of a cookie sheet which has been lightly floured, refrigerate 20 minutes.

Cut cookies with a round 2-inch fluted cutter. Cut out centers of half of the circles with a 1/2-inch snowflake cutter; re-roll scraps.

Space cookies 2 inches apart bake until pale golden about 8-10 minutes rotating pans half-way through baking. Transfer to racks to cool completely.

Eggnog Filling
Inspired from LorAnn Oils

2 cups glazing sugar or confectioners’ sugar
3-4 tablespoons eggnog
1/4 teaspoon grated nutmeg
powdered food coloring optional

Dust cutout cookies with confectioners’ sugar. Spread eggnog filling onto uncut cookies and top.

Store in an airtight container at room temperature for up to 2 days.

Recipe Source: http://daydreamerdesserts.com/2010/12/eggnog-snowflake-linzer-cookies.html/