Hazelnut Daisies

Red raspberry jam makes a delicious filling for these rolled hazelnut cookies. These versatile cookies are perfect for holiday baking as well as special occasions year-round.

Hazelnut Daisies
Yield: about 2 dozen cookies Prep 20 mins Chill 3 hrs to 4 hrs or overnight Bake 350°F 10 mins to 12 mins


  • 3/4 cup butter, softened
  • 3/4 cup confectioners sugar
  • 1 teaspoon vanilla
  • 1 egg yolk
  • 1 1/3 cups all-purpose flour
  • Pinch salt
  • 1/2 cup hazelnuts, toasted and ground fine
  • 1/4 cup seedless raspberry jam
  • Confectioners sugar, for dusting

Make It

1. Beat butter and sugar in bowl until light and fluffy, 1 to 2 minutes. Stir in vanilla, egg yolk, flour, salt and hazelnuts until well blended. Refrigerate dough, covered, 3 to 4 hours or overnight.

2. Heat oven to 350 degrees F.

3. Divide dough in half. Roll out half 1/8 inch thick on generously floured surface with floured rolling pin. Cut with 2-inch daisy cookie cutter. Using 1-inch cutter, cut hole in half the cookies. Place on nonstick baking sheet. Reroll scraps; cut out cookies.

4. Bake in 350 degrees F oven until edges are very light brown, 10 to 12 minutes. Let cool on sheet 1 minute. Remove to wire rack to cool. Repeat with remaining half of dough.

5. Spread about 1/2 teaspoon jam on underside of solid cookies; place cookie with hole on top. Dust with sugar.

Nutrition Facts

Amount Per Serving: cal. (kcal): 119, Fat, total (g): 8, chol. (mg): 24, sat. fat (g): 4, carb. (g): 11, fiber (g): 1, pro. (g): 1, sodium (mg): 8, Percent Daily Values are based on a 2,000 calorie diet.