• 9/21 Pecan Cookie Day - 5

    From Dave Drum@1:261/38 to All on Thu Sep 21 06:29:40 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Pecan Linzer Bars
    Categories: Cookies, Nuts, Fruits, Citrus
    Yield: 18 servings

    Unsalted butter; softened,
    - for pan
    1 c (120 g) raw pecan halves &
    - pieces
    2/3 c (142 g) packed light brown
    - sugar
    1 ts Kosher salt
    1 ts Fine grated lemon zest
    1/2 ts Ground cinnamon
    1/2 ts Baking powder
    1/4 lb (113 g) unsalted butter;
    - room temp
    1 lg Egg; room temp
    1 1/2 c (180 g) A-P flour
    13 oz (370-g) jar raspberry jam or
    - red currant jelly
    Flaky salt
    Confectioners' sugar

    Set a rack in the center of the oven and set @

    Grease a metal 9" square baking pan and line the bottom
    and two sides with one long piece of parchment, leaving
    a 1" of overhang and creasing the parchment to fit
    snugly into the pan.

    In a food processor, pulse together 1/2 cup (60 grams)
    pecans, the sugar, salt, zest, cinnamon and baking
    powder until very finely ground. Add butter and pulse
    until creamy and combined; stop to scrape down the sides
    of the food processor. Add egg and pulse to evenly
    combine; stop to scrape down the sides of the food
    processor. Add the flour and pulse until just combined
    (do not overmix).

    Put two-thirds (about 360 grams) of the dough into the
    prepared pan and use an offset spatula to spread the
    dough into an even layer. Bake until dry and lightly
    golden, rotating the pan once during baking, about 20
    minutes. Cool slightly, about 15 minutes.

    In the meantime, finely chop the remaining 1/2 cup (60
    grams) pecans and mix into the remaining cookie dough.

    Use an offset spatula to evenly spread the jam onto the
    crust. Evenly crumble over the remaining cookie dough,
    lightly sprinkle with flaky salt and bake until the
    topping is browned and the jam is bubbling, rotating the
    pan once during baking, about 30 minutes.

    Cool completely, at least 1 1/2 hours, then run an
    offset spatula along the edges to loosen and use the
    parchment to lift the bars out of the pan. Using a fine
    mesh strainer, dust with confectionersC╟╓ sugar. Use a
    sharp knife to cut crosswise into three 3-inch wide
    strips. Divide each strip into six 1 1/2" wide bars. (In
    an airtight container, the bars will keep at room
    temperature for up to 1 week.)

    By: Sohla el-Waylly

    Yield: 18 bars

    RECIPE FROM: https://cooking.nytimes.com

    Uncle Dirty Dave's Archives


    ... This wins the Nobel Prize for cocktail making.

    --- BBBS/Li6 v4.10 Toy-6
    * Origin: Prism bbs (1:261/38)