Jammin’ Heart Cookies

Let's Cook

1. Step 1.

   In a food processor, pulse pecans and 2 tablespoons flour until finely ground. Add remaining flour, cinnamon, cloves, allspice, and salt; pulse to combine. Set aside.

2. Step 2.

   Using an electric mixer, beat butter and sugar in a large bowl on medium-high speed until light and fluffy, about 3 minutes. Beat in egg. Reduce speed to low and mix in pecan-flour mixture until just combined.

3. Step 3.

   Divide dough in half. Roll each half between two sheets of parchment paper to 1/8-inch thickness. Freeze until firm, about 30 minutes.

4. Step 4.

   While the dough chills, heat oven to 350°F and line two baking sheets with parchment paper. Working with one sheet of dough at a time, use a 2-inch round fluted cutter to cut out cookies. Transfer to prepared sheets, spacing 2 inches apart. Gather scraps, reroll, chill briefly, and cut more cookies.

5. Step 5.

   Use small 1/2- to 1-inch letter and heart cookie cutters to cut out shapes from the centers of half the cookies. Bake until light golden brown around edges, 12 to 16 minutes. Let cool completely on baking sheets.

6. Step 6.

   While cookies cool, pass jam through a wire-mesh strainer to remove large cherry pieces. Spoon 1 teaspoon strained jam onto each whole cookie. Dust cutout cookies with confectioners' sugar and place over jam to create sandwiches.