Preheat oven to 350 degrees. Spread hazelnuts on rimmed baking pan. Bake 5 to 10 minutes or until toasted, stirring once. While still warm, rub off skins using a kitchen towel; cool. Pulse hazelnuts and 1/4 cup brown sugar in a food processor until finely ground.
We added toasted hazelnuts to the cookie dough for some extra nutty flavor. Then we sandwiched seedless raspberry jam between two cookies to make linzers. Yum.
Servings and Ingredients
|1 c.||raw hazelnuts, or filberts|
|½ c.||Hy-Vee dark brown sugar, packed and divided|
|1 c.||Hy-Vee unsalted butter, softened|
|1 tbsp.||lemon zest|
|1 tsp.||Hy-Vee ground cinnamon|
|½ tsp.||Hy-Vee baking powder|
|¼ tsp.||Hy-Vee salt|
|1||Hy-Vee large egg|
|2 tsp.||Hy-Vee vanilla extract|
|2 ½ c.||Hy-Vee all-purpose flour|
|2 tbsp.||Hy-Vee powdered sugar|
|½ c.||seedless red raspberry jam|
Things To Grab
- Rimmed baking pan
- Kitchen towel
- Food processor
- Electric mixer
- Medium bowl
- Rolling pin
- 2-inch cookie cutters
- 3/4-inch cookie cutters
- Wire cooling rack
Beat butter with an electric mixer on medium speed for 30 seconds. Add remaining 1/4 cup brown sugar, lemon zest, cinnamon, baking powder, and salt. Beat in egg and vanilla until creamy. Beat in hazelnut mixture and as much flour as you can. Stir in any remaining flour. Divide dough in half; cover and refrigerate 2 hours.
Preheat oven to 350 degrees. Roll dough to 1/4-to-1/8-inch-thickness. Cut out desired shapes with 2-inch cookie cutters. Place 1-inch apart on cookie sheets. Cut out centers of half the shapes with 3/4-inch cookie cutters. Reroll scraps as needed. Bake 7 to 9 minutes or until edges are lightly browned. Cool 1 minute; transfer to a wire rack.
Sift powdered sugar on cookies with cutouts. Spread jam onto uncut cookies. Top with cutout cookies. Serve within 2 hours.
Amounts Per Serving
- Total Fat: 4.5g
- Cholesterol: 10mg
- Sodium: 10mg
- Total Carbohydrates: 8g
- Protein: 1g