Snowflake Linzer Cookies

Tp the bowl of a stand mixer fitted with a paddle attachment, or large mixing bowl and handheld electric mixer, add the butter, sugar, confectioner's sugar, salt, and cream (beat) together on high speed for 1 minute.

Add the eggs and continue beating for 30 seconds.

Add the flour, pecan flour, and stir to incorporate.

Turn the dough out into a disc-like shape, wrap it tightly in plastic wrap, and place it in the fridge to chill for 30 minutes.

Once the dough has chilled, preheat the oven to 350F. Line 2 baking sheets with parchment paper or silicone mats.

Unwrap the dough and place it on a well floured surface like a clean countertop.

Use a rolling pin to roll the dough out into a rough rectangle, about ¼-inch thick.

Using a 2 ½-inch scalloped edge cookie cutter, cut 32 cookies. Ball up dough, re-roll it, and cut, as necessary.

Use a small snowflake cookie cutter to cut snowflakes out of the center of 16 cookies. Tip - You can use another shaped cutter like a small circle or a heart if desired.

Place the cookies onto the prepared baking sheets, leaving at least 1 ½-inches of space between each cookie.

Bake for approximately 12 minutes, or until cookies are set and done (start checking at 10 minutes), taking care not to overbake them. Tip - Bake one sheet of cookies at a time, on the center rack, rotating pan once midway through baking for optimal results.

Allow cookies to cool on baking sheets momentarily before transferring to a wire rack to cool completely.

Once the cookies have cooled, spoon 1 ½ to 2 teaspoons of jam onto the center of each whole cookie.

Place a snowflake cookie on top of each of the jam-topped cookies, and lightly press together to seal. Tip - Use a toothpick to spread the jam to the points of the snowflakes if desired. Repeat the process until all cookies have been sandwiched together.

Evenly dust the cookies with confectioners' sugar.