Butter Pecan Cookie Sandwiches
These butter pecan cookies are buttery, nutty, and melt in your mouth. Two delicate cookies are sandwiched together with raspberry jam and cajeta (or caramel) for a nostalgic yet irresistible treat. Bake them in just 15 minutes and serve as everyday cookies, or make them the star of your holiday cookie tray.
24 pieces
Calories: 126kcal
Ingredients
- 200 g unsalted butter or vegan butter for dairy-free
- ¾ cup sugar
- 2 tsp vanilla
- 2 cups all-purpose flour
- ½ cup ground pecans
- ¼ tsp salt
- Raspberry jam cajeta/caramel, or chocolate (for filling)
- Powdered sugar optional
Instructions
- Preheat oven to 350ºF.
- Cream butter and sugar until fluffy. Add vanilla.
- Mix in pecans, flour, and salt until smooth dough forms.
- Roll dough ¼-inch thick between parchment. Chill 30 minutes to 3 hours.
- Cut cookies, bake 15 minutes, and cool completely.
- Fill with jam or cajeta, sandwich, and dust with powdered sugar.
Notes
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- How to store the butter pecan cookies. The best way to store these and any other cookie is in an airtight container lined with parchment paper.
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- Do I have to use room-temperature butter? Yes, but watch out when working with vegan butter; it melts really fast.
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- I don't have cookie cutters. What can I use? Cut squares with a ruler and knife. This is actually easier because there will be no scraps.
Nutrition
Serving: 1piece | Calories: 126kcal | Carbohydrates: 15g | Protein: 1g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Sodium: 78mg | Potassium: 23mg | Fiber: 0.5g | Sugar: 6g | Vitamin A: 319IU | Vitamin C: 0.02mg | Calcium: 3mg | Iron: 1mg