Mickey Pecan Linzer Cookies with Apple and Pumpkin Butter
Written by: Christine | November 18, 2022
Ingredients
Cookies:
2 1/4 C. AP flour
1 C pecan halves
(toasted-don't skip this step!)
1 tsp. ground
cinnamon
¼ tsp. ground nutmeg
1/8 tsp. ground cloves
1 C. butter, softened
1/3 C. sugar
1 large egg
1 large egg yolk
Apple and Pumpkin
Butter:
1 can
Pumpkin Puree (not pumpkin pie filling)-29 ounce can
3 Tbsp.
maple syrup
3/4 C. packed brown sugar
3/4 C. apple cider
1
tsp. cinnamon
½ tsp.
ginger
¼ tsp. nutmeg
1/8 tsp. ground cloves
Directions:
Butter can be made ahead (up to a week).
1.
Combine all butter ingredients
in a small pot. Bring to a light simmer over medium heat. Lower to low heat and
let barely simmer for 45 minute. Let cool completely
Cookie dough needs to cool overnight:
1.
Grind the toasted pecans, flour and spices in
a food processor until finely ground and combined.
2.
Cream the butter and
sugar for a minute then add the egg and yolk one at a time.
3.
Gradually add in
flour mixture.
4.
Split the dough into
two balls, wrap and refrigerate overnight.
5.
Take the dough out
about 5 minutes before you plan to roll it out. Heavly flour your surface,
rolling pin and Mickey cutters. Roll out to about 12x 12 square.
6.
Cut out your cookies
and lift using offset spatula to a parchment lined pan.
7.
Place in the freezer
for 10 minutes while you shape your other dough ball.
8.
Preheat the oven to 375
degrees F
9.
When the first batch
is chilled, cut out your inner mickeys and lift out. (you can chill and reroll
these or bake them (dipped in chocolate after would be so good!)
10.
Bake for 10-12
minutes until lightly golden around edges.
11.
Cool for 5 minutes on
the pan and then completely on a rack
12.
Spread your apple
and pumpkin butter on your bottom Mickeys and sprinkle powdered sugar on your
hole-y Mickeys.
13.
Place your sandwich
cookies together. Enjoy!
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