1 c All purpose flour
1/2 c Toasted hazelnuts; (about 2
-ounces)
1/4 ts Salt
1/4 ts Ground cinnamon
1/2 c Unsalted butter; room
-temperature (1
; stick)
1/2 c Powdered sugar
2 ts Grated lemon peel
1 ts Vanilla extract
3 tb Lemon marmalade
Additional powdered sugar
Finely grind flour, nuts, salt and cinnamon in processor. Using electric
mixer beat butter and 1/2 cup sugar in large bowl until smooth. Beat in
lemon peel and vanilla. Add dry ingredients to butter mixture and mix just
until dough holds together. Gather dough into ball; flatten into disk. Wrap
in plastic and chill until firm, about 1 hour.
Position rack in center of oven and preheat to 325F. Butter large baking
sheet. Roll out dough on lightly floured surface to 1/4-inch thickness.
Using 3-inch round cookie cutter, cut out cookies. Gather scraps into ball.
Reroll dough to 1/4-inch thickness. Cut out additional cookies, forming
total of 12. Transfer rounds to prepared sheet. Using 1-inch round cookie
cutter, cut out center of 6 cookies and remove. (Can be baked for snacks.)
Bake cookies until golden, about 20 minutes. Transfer sheet to rack and
cool 5 minutes. Transfer cookies to rack and cool completely.
Spread 1 1/2 teaspoons marmalade evenly over each cookie without a hole,
leaving 1/8-inch border uncovered. Sift additional powdered sugar over
cookies with holes; arrange powdered sugar side up atop jam-covered
cookies. (Can be prepared up to 2 days ahead. Store cookie sandwiches in
single layer in airtight container at room temperature.)
Makes 6.
Yields
1 servings
