I can hardly believe that Christmas is one week away. Thanksgiving was so late this year that I don’t feel like I’ve stopped to bask in the glow of Christmas lights at all, and I won’t have time to until I’m in Texas.Don’t get me wrong, my apartment is decorated within an inch of fire code and I’ve been to see all the festive things. I’m just not quite in the spirit yet…except when I’m making cookies. Or showing up to places with cookies. Luckily for me, I do a lot of both of those things. Ain’t life grand?Today’s cookies, these Oat-Pecan Linzer beauts, are a crisp, nutty, whole grain take on a classic. They’re as delicious as they are visually stunning, and they have the added benefits of being both gluten-free and vegan, so you know the batch will disappear in no time.The Oat-Pecan Linzer Cookie dough is a variation on the Toasted Oat Graham Crackers I made last year, but with more spice and brown sugar, a touch of cornstarch for tenderness, and toasty pecans in place of some of the oats. The dough comes together in the food processor before being rolled out on parchment, chilled briefly, cut and baked.The cut-out cookies are set over a rack and dusted with confectioner’s sugar, while the whole ones are spread with jam. You can glue your linzers together with any jam or spread you like. I used raspberry jam in the cookies with the tree cut-outs and apricot for the stars. Feel free to get creative with key lime or grapefruit curd or even a swipe of pineapple cake filling (but keep in mind that none of those are vegan).These linzers are everything I love in a holiday cookie: sweet, spiced, stunning and shareable. You *know* how much I love a cookie that accommodates multiple dietary needs! And guess what? I’ve got another coming at you Friday. ‘Tis the season.
Oat-Pecan Linzer Cookies
makes about 1.5 dozen sandwich cookies
2 cups old fashioned oats* (use certified gluten-free for gluten-free cookies)
3/4 cup raw pecan halves
2 tablespoons cornstarch
1/2 cup light brown sugar, packed
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1/4 cup canola oil
4 tablespoons water
1/3 cup confectioners sugar
1/2 cup jam (I used 1/4 cup each apricot & raspberry)
2 1/2 inch cookie cutter
smaller 1-1 1/2 inch cookie cutter(s)
Place oven racks in the top and bottom positions. Preheat oven to 325F.
Spread oats and pecans on a dry rimmed sheet pan. Place in oven and toast for 5-7 minutes, or until fragrant. Let cool for about 10 minutes.
Line two sheet pans with parchment. Set aside.
Transfer oats and pecans into the bowl of a food processor. Process for 1-1.5 minutes, or until there are no recognizable oats. Pulse in cornstarch, light brown sugar, ginger, cinnamon, baking soda, and salt. Add oil and water, and process until large clumps form.
Turn dough onto a large piece of parchment and lightly knead to form a ball. Lightly dust a rolling pin with cornstarch. Roll dough (still on parchment) to 1/8-inch thickness. Freeze sheets of dough (still on parchment) for 10 minutes, or refrigerate for 30.
Dip cookie cutters in cornstarch and shake off excess. Working with one sheet of dough at a time, use large cutter to cut circles. Carefully peel half of them from parchment and place 2 inches apart on prepared pans. Use smaller cutter(s) to cut centers out of remaining circles. Place cut out cookies on prepared pans. Re-roll scraps to use remaining dough.
Bake 10 minutes before rotating the pans top to bottom and front to back. Bake for an additional 10 minutes. Let cookies cool for 5 minutes before removing to a rack to cool completely. Cookies will initially be slightly soft, but will harden as they cool. Repeat rolling and baking with any remaining dough.
Set a cooling rack over a piece of parchment. Once all cookies are baked and cooled, set the cookies with the centers cut out on a prepared rack. Sift confectioners sugar over the tops.
Spread each whole cookie with ~1 teaspoon of jam (amount is based on your preference). Carefully sandwich cookies together. Serve.
Oat-Pecan Linzer Cookies will keep in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. Place wax paper between layers for best storage.