Pecan Linzer Cookies

Use your favorite jams to diversify the taste and color of these charms.
Combine the first 4 ingredients in a food processor until smooth.Beat the butter, sugar and zest on medium speed with an electric mixer for 1 minute. Add the egg and egg yolk; beat for 30 seconds. Clean the bowl; beat for 30 seconds. Add the flour mixture, whisking until smooth.Shape the dough into 2-inch (1/2-inch) thick rectangles. Wrap each rectangle in plastic wrap and refrigerate for 4 hours to 3 days.Preheat the oven to 350 degrees. Sprinkle the dough liberally with flour on both sides; place on parchment paper. Roll each into a 14-inch x 10-inch rectangle. Cut each rectangle into 24 (2-inch) squares, twisting the trimmings as necessary. Cool on parchment paper for 30 minutes.Place the cookies 1 inch apart on baking sheets lined with parchment paper. Cut the center pieces out of the cookie halves with a lightly floured 1 1/4-inch square cookie cutter. (If desired, place the dough centers on a baking sheet lined with parchment paper; cool for 15 minutes and bake as directed.)Bake at 350 ° C for 12-14 minutes or until edges are golden brown. Cool completely on parchment paper on a wire rack. Repeat with the remaining cookies.Sprinkle powdered sugar over the hollow cookies. Spread about 1/4 tsp. Spread each hard cookie with jam; top with hollow cookies.