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" COOKING TIME  Active Time: 40 minutes Total Time: 2 hours and 30 minutes  INGREDIENTS 2/3 cup pecan halves 3 cups all-purpose flour 1/2 tsp salt 3 sticks (1 1/2 cups) unsalted butter, softened 1 1/4 cups confectioners&amp;#039; sugar, plus extra for dusting 2 1/2 tsp vanilla extract 1/2 cup each seedless red raspberry jam and apricot jam You also need: 2-in. and 1-in. star cookie cutters PREPARATION 1. Toast nuts in a 350\u00B0F oven 5 to 7 minutes until fragrant. Cool completely. 2. Pulse nuts and 1/4 cup flour in food processor until nuts are finely ground. Whisk nut mixture, remaining flour and salt in a bowl to combine. 3. Beat butter, sugar and vanilla in a large bowl with mixer on medium speed to blend. On low speed, beat in flour mixture. Divide dough in fourths; roll each portion between sheets of wax paper to 1/8 in. thick. Slide dough onto baking sheets, stacking sheets of dough. Chill 30 minutes or until firm. 4. Heat oven to 350\u00B0F. 5. Peel top paper off 1 sheet of dough. Cut stars with floured 2-in. cutter. Place 1 in. apart on baking sheets. 6. Bake 8 to 10 minutes until lightly golden at edges. Cool slightly on sheet on a wire rack, then transfer to rack to cool completely. Press scraps together and refrigerate. 7. Repeat with another sheet of dough. Transfer to baking sheet; with floured 1-in. star cutter, cut out centers. Carefully remove centers; add to scraps. 8. Bake and cool cutouts as above.  9. Repeat with remaining dough. 10. To assemble: Gently spread a scant teaspoon jam on each whole cookie. Top with cutouts; dust with confectioners&amp;#039; sugar. Storage tip: Store filled cookies airtight in a single layer; refrigerate up to 1 week. Unfilled, freeze up to 3 months. \u2014Courtesy of Woman&amp;#039;s Day Magazine "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.elledecor.com/life-culture/food-drink/a318/pecan-jam-stars-45267/>