Toasted Pecan Vanilla Sandwich Cookies: sandwich cookies with a creamy filling. Makes 24 cookies in about 1.4 hours.
Toasted Pecan Vanilla Sandwich Cookies
Baking
Cookies bars
Vanilla: Extract
Medium
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Toasted Pecan Vanilla Sandwich Cookies: sandwich cookies with a creamy filling. Makes 24 cookies in about 1.4 hours.
Prep
25 min
Cook
11 min
Cooling
45 min
Total
1 hr 21 min
Yield
24 cookies
Diet
—
Ingredients
Adjust yield
cookies
Scales from a half to a double batch; bake the extra trays in rounds.
- ¾ cup (180.0 g)unsalted butter
- 1.0 cup (110.0 g)powdered sugar
- 1.0 (18.0 g)large egg yolk
- 2.0 cups (260.0 g)all-purpose flour
- ½ tsp (3.0 g)fine salt
- ½ cup (180.0 g)seedless raspberry jam
- ½ cup (55.0 g)chopped toasted pecans
- 1.0 tsp (5.0 ml)vanilla extract
Fresh ingredient guides
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The vanilla
Madagascar Vanilla Extract, 2 oz Bottle
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- Worth the upgrade KitchenAid Artisan 5-Qt Stand Mixer Does the beating and kneading for you, hands-free. View on Amazon › (opens in a new tab)
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Instructions
- Cream butter and powdered sugar, beat in yolk and any liquid flavoring.
- Mix in flour, salt and dry aromatics; chill dough 45 minutes.
- Heat oven to 350°F (177°C). Roll dough to 4 mm and cut 48 equal small rounds.
- Bake 9–12 minutes until pale gold, cool completely, and pair similar-sized cookies.
- Spread measured seedless raspberry jam thinly on 24 bottoms and cap with remaining rounds.
- Refrigerate filled cookies in an airtight container; assemble closer to serving for crisp shells.
Tips
- Filled cookies soften with time; assemble near service where practical.
- Heat preserves briefly only if too stiff to spread; cool before sandwiching.
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Recipe FAQ
How long does it take to make toasted pecan vanilla sandwich cookies?
Plan on 25 minutes of prep and 11 minutes of cooking, plus 45 minutes to chill. The recipe makes 24 cookies.
How should I store toasted pecan vanilla sandwich cookies?
Refrigerate filled cookies in an airtight container; best within 3 days.
Can I make toasted pecan vanilla sandwich cookies ahead?
Yes. Refrigerate filled cookies in an airtight container; best within 3 days.
Can I use a different form of vanilla?
Yes. This recipe uses 1 tsp vanilla extract (5 ml). Each teaspoon of pure vanilla extract can be swapped for 1 teaspoon of vanilla bean paste, the seeds of half a vanilla bean, or 1/2 teaspoon of vanilla powder. Paste and seeds add the classic dark specks.
Estimated · per serving
Nutrition
Per serving = 1 of 24 servings this recipe makes.
151
Calories / serving
8.0g
Fat
18.4g
Carbs
1.5g
Protein
8.3g
Sugar
Whole recipe (24 servings): ~3624 cal · 192g fat · 442g carbs · 36g protein · 199g sugar
Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.
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