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 @
350+|F/175+|C.

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 confectionersCÇÖ 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

MMMMM

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

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