Raspberry Sandwich Cookies

This cookie was eaten on the podcast in episode 017 – Link

Ingredients

• 3 Cups all purpose flour
• 1 Cup cornstarch
• 1 Cup confectioners sugar
• ¼ teaspoon sea salt
• 1 ½ Cups cinnamon glazed pecans (bought or see recipe below) chopped
• Raspberry jam

Directions

1. Preheat oven to 325 F
2. Grease a 12” x 20” pan
3. Sift together sugar, flour, cornstarch and salt.
4. Cut butter in about ½” slices into the flour mixture.
5. Work together with a pastry cutter till you get a sandy consistency – don’t worry, you’re not supposed to get a ball of dough.
6. Add the chopped pecans and fluff together.
7. Pour into the greased pan patting down very firmly all the way to the edges of the pan.
8. Bake at 325 for 35 minutes, then at 300 for 20 minutes until edges are just browned.
9. Let cool COMPLETELY.
10. Cut into bars about 2” x 2” with a serrated knife. Make little sandwiches with the raspberry jam.

 

Cinnamon glazed pecans

Ingredients

• 2 egg whites
• 2 tablespoons water
• 1 Cup brown sugar
• 1 ½ teaspoons cinnamon Pinch of sea salt
• 4 Cups Pecans

Directions

1. Whisk egg whites with water.
2. Add pecans and mix.
3. Mix together sugar, cinnamon and salt.
4. Sprinkle sugar into pecans and mix well.
5. Spread on a cooking sprayed cookie sheet and bake at 225 for an hour stirring every 15 minutes.