Raspberry Jam Sandwich Cookies
Source of Recipe
the web
List of Ingredients
3/4 cup granulated sugar, divided
3/4 cup toasted, skinned hazelnuts
1 cup butter (no substitutes), softened
1 large egg yolk
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
2-1/2 cups all-purpose flour
1 cup plus 2 tablespoons raspberry jam
Decorative icing
Confectioners' sugarRecipe
Heat oven to 350 degrees F. Grease two large cookie sheets. Measure
granulated sugar; transfer 2 tablespoons to a food processor. Set
remaining sugar aside. Process nuts and the 2 tablespoons granulated
sugar until finely ground.Beat remaining granulated sugar and the butter
in mixer bowl until light and fluffy. Beat in egg yolk, vanilla, and
cinnamon. At low speed, beat in nut mixture and flour until
blended.Gather dough into a ball; divide into four equal pieces. Roll
each piece between 2 sheets of waxed paper 1/8 inch thick. Refrigerate
30 mins, until firm. Uncover one piece of dough and cut out with a 3- or
4-inch tree-shaped cookie cutter. Transfer cutouts with spatula to
prepared cookie sheets. With 3/8-inch round pastry tip or a drinking
straw, carve out three circles from half the cutouts. Remove circles and
reserves scraps. (If cutouts become too soft, refrigerate for a few
minutes, until firm.) Bake cookies 8 to 10 mins, until pale golden.
Cool. Repeat with remaining dough.
Spread 1/2 teaspoon jam on top of each cookie without holes; top each
with cookies with holes. Decorate as desired with Decorative Icing, then
dust with confectioners' sugar.
Makes 3-1/2 dozen
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