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Celestial Sandwich Cookies




Source of Recipe


Family Circle Magazine


List of Ingredients




1 cup (2 sticks) unsalted butter, at room temperature
3/4 cup sifted confectioners sugar
1/4 cup granulated sugar
1 tablespoon water
1 tablespoon vanilla extract
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1 egg yolk
1 cup finely ground, toasted pecans (see Note below)
2 3/4 cups sifted all-purpose flour, or more as needed
1/3 cup red-currant jelly
Glaze:
1/2 cup confectioners sugar
2 teaspoons water
1/3 cup coarse decorating sugar




Recipe



1. In large bowl, beat at low speed butter, sugars, the water, vanilla, nutmeg and salt 2 minutes. Scrape down sides. Beat at medium-low until fluffy, about 2 minutes. Beat in egg yolk, then ground pecans.
2. At lowest speed, beat in flour just until blended. Dough should be stiff, but still soft; add a little more flour if needed.
3. Turn out onto floured surface. Divide in half. Shape each into block, 1-inch thick. Wrap in plastic. Refrigerate 1 hour.
4. Heat oven to 350°. Between sheets of waxed paper, roll out half of dough to 1/4-inch thickness. Using 1-inch round cutter, 1-inch fluted cutter, 1 1/2-inch star cutter, punch out cookies (even number of each shape to sandwich together). Space 1 inch apart on ungreased baking sheets. Repeat with other half of dough.
5. Bake in 350° oven for 13 to 15 minutes, until uniformly tan. Cool on wire racks.
6. Sandwich cooled cookies, flat sides together, with scant 1/4 teaspoon jelly per cookie. Press together.
7. Glaze: In bowl, mix confectioners sugar and water until glazing consistency. Spread glaze evenly over one side of each sandwich cookie. Dip half of cookies (about 2 1/4 dozen) in coarse sugar to cover glaze. Let stand until glaze is set. Store airtight, layered between sheets of waxed paper, up to 1 week, or freeze for up to 1 month.

Note: To toast pecans, spread nuts evenly on baking sheet. Bake in 350° oven until golden, about 8 minutes