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.

Source: Family Circle

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Recipe Summary

prep:
20 mins
chill:
3 hrs to 4 hrs or overnight
bake:
10 mins to 12 mins at 350°
Yield:
about 2 dozen cookies
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Ingredients

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Directions

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  • 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.

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  • Heat oven to 350°F.

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  • 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.

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  • Bake in 350°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.

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

Nutrition Facts

119 calories; total fat 8g; saturated fat 4g; cholesterol 24mg; sodium 8mg; carbohydrates 11g; fiber 1g; protein 1g.

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