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Hand formed, Hazelberries

Source of Recipe


Oregonian



List of Ingredients



• 1 C butter
  
• 3/4 C sugar
  
• 1/2 tsp vanilla
  
• 1 3/4 C unbleached all-purpose flour
  
• 1 C toasted, skinned and finely ground ground hazelnuts
  
• 1/2 C marionberry or raspberry jam
  






Instructions



1. cream butter, 3/4 cup sugar and vanilla in stand mixer. Beat at medium speed until creamy, 2-3 minutes. Reduce speed to low and add flour. Beat until well mixed. Add nuts and beat until thoroughly mixed. Cover and chill for 1 hour. Shape dough into 1 inch balls and place 2 inches apart on lightly greased baking sheets. Dip the bottom of a small glass into the sugar and press it gently on dough ball to flatten to 1/2 inch thick. Make an impression with thumb in each cookies center. Put 1/2 teaspoon jam in each depression.
   
   
2. Bake for 15-20 minutes, until the edges are lightly browned. Let cool 1 minute, then remove to cooling rack.
   
   






Final Comments


Toasted hazelnuts; Shell nuts and spread in a shallow dish and toast 8-10 minutes until the skins crack. Rub warm nuts, between hands, with a rough cloth to remove skins