Eggnog Snowflake Linzer Cookies

For the cookies:
Toast pecans in a dry skillet over medium heat, just until they start to darken and get a little aromatic. Remove from heat and allow to cool a bit.

Grind pecans, confectioners’ sugar, salt, and ground nutmeg in a food processor until very finely ground, then pour into a medium size bowl. Whisk in flour and baking powder.

Cream butter and granulated sugar in a stand mixer fitted with a paddle attachment until light and fluffy, approximately 2 minutes. Add egg and vanilla and reduce speed to low and beat until incorporated. Add flour mixture and mix until just combined.

Divide dough into two halves and form discs. Wrap each tightly with plastic wrap, place in the refrigerator until firm, at least 2 hours.

When ready to bake, preheat oven to 375 degrees (F). Line two baking sheets with parchment paper or silicone mats.

Take one disc of dough out of the refrigerator at a time (keep the other one in the fridge until you are ready for it) and roll the dough out on the reverse side of a cookie sheet which has been lightly floured, then refrigerate 20 minutes.

Once the rolled out dough is chilled, cut cookies with a round 2-inch fluted cutter. Cut out centers of half of the circles with a 1/2-inch snowflake cutter; re-roll scraps.

Space cookies 2 inches apart on prepared baking sheets and bake until pale golden about 8-10 minutes rotating pans half-way through baking. Transfer to racks to cool completely.

For the eggnog glaze:
Combine ingredients in a bowl and stir together until you obtain a smooth glaze.

Dust cutout cookies with confectioners’ sugar. Spread eggnog filling onto the uncut cookies and top with the cut cookies.

Store in an airtight container at room temperature for up to 2 days.