1 1/2 c Butter; softened
1 c Sugar
1 Egg yolk
1 ts Lemon rind; grated
1/2 ts Vanilla
3 1/3 c Hazelnuts; very finely
3 1/3 c Flour, cake; unsifted
1 ts Baking powder
1 1/4 ts Cinnamon, ground
12 oz Raspberry jam
NOTE: When unsifted flour is called for, fluff up the flour in the sack or
container with a fork before measuring.
Preheat oven to 350 F.
Beat butter and sugar in large bowl with electric mixer until light and
fluffly; beat in egg, egg yolk, lemon rind and vanilla; stir in nuts.
Stir in flour, baking powder and cinnamon, blending well to make a stiff
dough; wrap in wax paper; chill several hours or overnight.
Cut dough in half. (Refrigerate other half.) Roll out dough between
sheets of wax paper to slightly less than a 1/4 inch thickness. Remove top
sheet of wax paper. With a 2-inch round cookie cutter cut out as many
circles from the dough as you can. Carefully rmeove circles from bottom
sheet of wax paper; place cookies on ungreased cookie sheets. Refreigerate
scraps of dough for second rolling.
Repeat with other half of the dough, cutting out an equal number of 2- inch
circles as from the first batch. Place on ungreased cookie sheets, cut out
center of each of the second batch of cookies. Use any scraps of dough for
second rolling. Roll scraps of dough out for second rolling; cut out equal
number of solid circles and circles with open centers.
Bake for 12 minutes, or until edges of cookies are golden. Remove cookie
sheets from oven; let stand 1 minute. Remove cookies with wide spatula to
wire racks. Cool.
Heat raspberry jam in a small saucepan. Spread each of the solid cookies
completely with a think layer of hot preserves. Top each with a cut-out
cookie; press gently together to make a “sandwich”. Place on wire rack.
Sprinkle tops of cookies with confectioners’ sugar. Spoon dab of preserves
in opening of each cookie; let preserves set slightly.
[ Family Circle, 12/79]