Ingredients:
1-1/2 cups hazelnuts
2 cups all-purpose flour
1-1/2 tsp. cinnamon
1 tsp. baking powder
1 tsp. finely grated lemon rind
1/4 tsp. ground cloves
1/4 tsp. salt
1-1/4 cups unsalted butter, softened
3/4 cup granulated sugar
1 egg
1 egg yolk
1 tsp. pure vanilla
1 cup raspberry jam
confectioners' sugar
Directions:
2 cups all-purpose flour
1-1/2 tsp. cinnamon
1 tsp. baking powder
1 tsp. finely grated lemon rind
1/4 tsp. ground cloves
1/4 tsp. salt
1-1/4 cups unsalted butter, softened
3/4 cup granulated sugar
1 egg
1 egg yolk
1 tsp. pure vanilla
1 cup raspberry jam
confectioners' sugar
Directions:
On baking sheet, toast hazelnuts in 350f. oven until fragrant and skins crack, about 8 minutes. Transfer to tea towel; rub to remove most of the skins.
In food processor, process hazelnuts until finely ground. Add flour, cinnamon, baking powder, lemon rind, cloves and salt and process until combined.
In large bowl, beat butter with granulated sugar until light and fluffy; beat in egg and egg yolk, 1 at a time. Beat in vanilla. Stir in flour mixture in 2 additions. Divide dough in half; flatten into discs. Wrap each and refrigerate for 1 hour.
On lightly floured surface, roll out each disc to scant 1/4-inch thickness. Using 2-1/2-inch round crinkle cookie cutter, cut out shapes, rerolling scraps. Using 1-inch round crinkle or star-shaped cutter, cut centres out of half of the cookies to make tops.
Place, about 1 inch apart, on parchment paper–lined baking sheets. Bake in 350f. oven until golden brown, 11 minutes. Let cool on pans on racks.
Spread generous 1 tsp. raspberry jam on each cookie bottom. Dust confectioners' sugar over tops; place on jam filling.
In food processor, process hazelnuts until finely ground. Add flour, cinnamon, baking powder, lemon rind, cloves and salt and process until combined.
In large bowl, beat butter with granulated sugar until light and fluffy; beat in egg and egg yolk, 1 at a time. Beat in vanilla. Stir in flour mixture in 2 additions. Divide dough in half; flatten into discs. Wrap each and refrigerate for 1 hour.
On lightly floured surface, roll out each disc to scant 1/4-inch thickness. Using 2-1/2-inch round crinkle cookie cutter, cut out shapes, rerolling scraps. Using 1-inch round crinkle or star-shaped cutter, cut centres out of half of the cookies to make tops.
Place, about 1 inch apart, on parchment paper–lined baking sheets. Bake in 350f. oven until golden brown, 11 minutes. Let cool on pans on racks.
Spread generous 1 tsp. raspberry jam on each cookie bottom. Dust confectioners' sugar over tops; place on jam filling.
Servings: 36
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