These tender hazelnut sandwich cookies originated in Austria, but they frequently appear on Christmas cookie trays in this country. Under a generous dusting of confectioners' sugar, their trademark raspberry filling peeks through a hole cut in the top cookie.
1. Heat oven to 350 degrees F.
2. Beat butter and sugar in large bowl with mixer until light and fluffy.
3. Beat in egg, egg yolk, lemon rind and vanilla. Stir in nuts.
4. Mix flour, baking powder and cinnamon on waxed paper. Stir into egg mixture, blending well to make a stiff dough; use hands if necessary to mix the ingredients together. Wrap in waxed paper and chill several hours or overnight.
5. Divide dough into quarters. Work with one-quarter at a time and refrigerate the rest. Roll quarter between sheets of waxed paper to about 1/4-inch thickness. With 2-inch round cookie cutter, cut as many circles from dough as possible. Carefully remove circles from waxed paper and place on ungreased baking sheet. Repeat process with remaining 3 quarters. Refrigerate scraps for second rolling.
6. With a 3/4-inch round cookie cutter, cut out and remove center of half the circles on baking sheets. Reroll the scraps.
7. Bake in 350 degree F oven for 8 to 9 minutes or until edges are golden. Remove from oven and cool cookies on baking sheet for about 5 minutes. Carefully remove cookies with metal spatula to wire racks to cool completely.
8. Heat jam in small saucepan. Spread each of the solid cookies with thin layer of jam. Top each with a cut-out cookie and gently press together to form sandwich.
9. Place cookies on wire rack placed over waxed paper. Dust with confectioners sugar. Spoon a small amount of jam in opening of each cookie. Allow to set. Makes about 4 dozen cookies.