Yields: 2 dozen
Ingredients:
1 cup hazelnuts
1/2 cup light brown sugar 2 1/4 cup flour
1/2 tsp baking powder Confectioners’ sugar
1/4 tsp cinnamon
1/2 tsp salt
2 sticks butter
1 egg
1 tsp vanilla
Raspberry or apricot jam
2 round cookie cutters, 2-inch and 1/2-inch
Method:
Preheat oven to 350°F.
Toast hazelnuts and cool. Rub to remove skins.
In a food processor, grind together nuts and 1/4 cup of brown sugar.
Mix remainder of dry ingredients together.
Beat butter with the remaining light brown sugar using an electric mixer until light and fluffy. Add nut mixture and beat together. Add egg and vanilla. Mix in flour mixture.
Separate dough into 2 pieces, wrap, and chill until firm.
Roll out one piece of dough. With the larger cookie cutter, cut out cookies. Use the smaller cookie cutter to cut out the center of half of the cookies.
Transfer to ungreased cookie sheet and bake 8 to 12 minutes, until golden brown. Cool.
Spread jam on solid cookie. Top with cut- out cookie and dust with confectioners’ sugar.
