Spiced Pear Sandwich Cookies
Makes about 24
1 (2.25-ounce) package chopped hazelnuts
2 tablespoons granulated sugar
2 tablespoons firmly packed light brown sugar
1 cup all-purpose flour
¼ teaspoon salt
¼ teaspoon ground mace
¼ teaspoon ground cinnamon
½ cup cold salted butter, cut into pats
1 tablespoon bourbon
1 (11.5-ounce) jar pear preserves
1. In the work bowl of a food processor, pulse hazelnuts and sugars until hazelnuts are finely ground. (Do not overprocess.) Add flour, salt, mace, and cinnamon, and pulse until combined. Add cold butter and bourbon; pulse until dough forms a ball. Divide dough in half, and roll into 2 (1½-inch-diameter) logs. Wrap in plastic wrap, and refrigerate until very firm, about 4 hours.
2. Preheat oven to 350°. Line 2 baking sheets with parchment paper.
3. Cut logs into ¼-inch slices, and place 2 inches apart on prepared pans.
4. Bake until edges are lightly browned, 12 to 15 minutes. Let cool completely on pans on wire racks.
5. Spread about 2 teaspoons preserves onto flat side of half of cooled cookies. Place remaining cookies, flat side down, on top of preserves. Store in an airtight container for up to 3 days.
Kitchen Tip
It’s important not to overprocess the hazelnut mixture in the food processor. Each pulse should be about 1 second. To check the consistency, rub a small amount of the mixture between your thumb and forefinger. It should feel like very fine crumbs. If you can’t find mace, nutmeg is a good subsittue for it.
Turtle Bars
Makes about 18
1 cup salted butter, softened
1 cup granulated sugar
½ cup firmly packed light brown sugar
3 large eggs
1 teaspoon vanilla extract
4 (1-ounce) unsweetened chocolate baking squares, chopped
1 cup all-purpose
