1/2 cup favorite jam, such as seedless raspberry or apricot
1/2 cup confectioners' sugar
Step 1
Place the pecans and the sugar in the work bowl of a food processor. Pulse until the nuts are finely ground. Add the butter and egg and pulse until blended. Add the flour and salt and pulse until a dough forms. Divide the dough in half and shape into two disks. Cover with plastic wrap and refrigerate until chilled, for about 1 hour.
Step 2
Preheat the oven to 350°F. Line two cookie sheets with parchment paper.
Step 3
Roll out one dough disk to a generous 1/8-inch thickness (keep second disk in the fridge until needed). Cut out circles with a 3 1/2-inch cookie cutter. Transfer the shapes to the prepared cookie sheets. Cut out a 1 1/2-inch circle from half of the shapes (these will be the tops of the sandwich cookies). Bake in the oven until golden, about 8 to 10 minutes. Transfer to a wire rack to cool. Repeat with the remaining scraps and disk.
Step 4
Spread a teaspoon of the jam over each whole cookie (the bottom of the cookie). Sprinkle the cutout (top) cookies with the confectioners' sugar and place them on top of the whole cookies to make a sandwich.
