Gallery

Recipe Summary

Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To toast hazelnuts: Place in one even layer in a dry skillet. Cook over medium heat, gently shaking the pan to make sure the nuts are evenly toasted, until the nuts become lightly browned and fragrant, about 5 minutes.

    Advertisement
Instructions Checklist
  • Remove the nuts from the heat and place them in a food processor. Pulse until finely chopped.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • Stir together the flour and salt; set aside.

Instructions Checklist
  • In an electric stand mixture, cream the butter and sugar until light and fluffy, about 2 minutes. Add the vanilla extract and mix well. With the mixer on low, slowly add the flour mixture followed by the hazelnuts, mixing until just incorporated. Form the dough into a round ball and cover with plastic wrap. Chill for one hour.

Instructions Checklist
Instructions Checklist
  • Preheat the oven to 350F. Line two baking sheets with parchment paper; set aside.

Instructions Checklist
  • Pinch dough off the ball and form 1 1/4-inch circles. Place them on the parchment paper at least 1 1/2 -inches apart. Use your pointer finger to make a small well in the top of each cookie and fill it with 1/4 teaspoon of the jam of your choice.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • Bake the cookies for 20 to 25 minutes, or until the bottoms are lightly browned. Allow them to cool completely. Dust with confectioners' sugar before serving.

Advertisement

Reviews

Advertisement