Jam And Hazelnut Cookies Recipes

JAM AND HAZELNUT COOKIES

Steps:

• 1. BEAT sugar and shortening in large bowl with mixer on medium speed until light and fluffy. Add egg, vanilla and lemon zest; beating until well blended. Combine flour, hazelnuts, baking powder, salt and cinnamon in medium bowl. Gradually add to shortening mixture. Beat on low until smooth. Divide dough into 4 equal pieces. Wrap each one with plastic wrap. Freeze 30 minutes.
• 2. HEAT oven to 350ºF. Roll 1/4 of dough between 2 sheets of lightly floured wax paper to 1/8-inch thickness. Remove top sheet of wax paper. Cut with floured 2-inch round scalloped cutter. Cut centers out of half of the cookies with 3/4 to 1-inch cutter. Place 2-inches apart on baking sheet.
• 3. BAKE 6 to 7 minutes or until edges are light golden brown. Cool 1 minute on baking sheet. Remove to cooling rack. Repeat with remaining dough. Spread about 1/2 teaspoon preserves on bottom side of each whole cookie. Sprinkle tops of center cut-out cookies with powdered sugar. Place on top of cookies with preserves.

HAZELNUT LINZER COOKIES WITH BLACKBERRY JAM

Steps:

• Whisk first 5 ingredients in medium bowl to blend. Beat butter, 1 cup powdered sugar, and citrus peels in large bowl until fluffy. Beat in egg yolks. Beat in dry ingredients in 4 additions; beat in nuts. Gather dough into ball; flatten into disk. Wrap; chill at least 1 hour and up to 1 day.
• Preheat oven to 325°F. Line 2 large rimmed baking sheets with parchment paper. Roll out half of dough on lightly floured surface to 1/8-inch thickness. Using 2-inch round cutter, cut out rounds. Using 3/4-inch round cutter, cut out center of half of rounds to make rings. Transfer rounds and rings to prepared sheets. Gather dough scraps; chill.
• Bake cookies until golden, reversing sheets after 10 minutes, about 22 minutes total. Cool completely on sheets. Repeat until all dough is used. Do ahead Store airtight at room temperature up to 2 days or freeze up to 2 weeks.
• Arrange cookie rings on work surface. Sift powdered sugar over. Spread 1 teaspoon jam on each cookie round. Press rings onto jam on rounds. Do ahead Can be assembled 1 day ahead. Store between sheets of waxed paper in airtight container at room temperature.

HAZELNUT SANDWICH COOKIES

Steps:

• In a medium bowl, whisk together flour, granulated sugar, baking powder, salt, and cinnamon. In a food processor, pulse hazelnuts with 1/4 cup flour mixture until very finely ground. Add remaining flour mixture and process to combine. Add butter and pulse until mixture resembles coarse meal. Add egg yolks and vanilla and pulse until dough just comes together. Form dough into 2 disks, wrap in plastic, and refrigerate 30 minutes.
• Preheat oven to 350 degrees, with racks in upper and lower thirds. Working with 1 disk at a time, roll out dough between floured parchment paper to 1/8-inch thickness. Stack dough in parchment on a baking sheet; refrigerate until firm, 30 minutes. With a lightly floured 2 1/2-inch fluted round cutter, cut out dough. (If dough becomes too soft, refrigerate a few minutes; reroll scraps, if desired.) Place cookies, 1 inch apart, on two parchment-lined baking sheets. With a 1-inch cutter, cut out dough in centers of half the cookies. Bake until cookies just begin to brown at edges, 10 to 12 minutes, rotating sheets halfway through. If desired, bake small cutouts separately, 5 to 7 minutes. Transfer cookies to wire racks and let cool completely.
• Lightly sift confectioners' sugar over cutout tops. Spread about 2 teaspoons chocolate or jam on bottoms of remaining cookies and sandwich with sugar-dusted tops.

JAM FILLED BUTTER COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• In a medium bowl, cream together the butter, white sugar and egg yolks. Mix in flour a little bit at a time until a soft dough forms. Roll dough into 1 inch balls. If dough is too soft, refrigerate for 15 to 20 minutes. Place balls 2 inches apart onto ungreased cookie sheets. Use your finger or an instrument of similar size to make a well in the center of each cookie. Fill the hole with 1/2 teaspoon of preserves.
• Bake for 8 to 10 minutes in the preheated oven, until golden brown on the bottom. Remove from cookie sheets to cool on wire racks.

JAM AND HAZELNUT COOKIES

Steps:

• BEAT sugar and shortening in large bowl with electric mixer at medium speed until light and fluffy. Add egg, vanilla and lemon peel, beating until well blended. Combine flour, ground hazelnuts, baking powder, salt and cinnamon in medium bowl. Add flour mixture gradually to shortening mixture at low speed until smooth. Divide dough into 4 equal pieces. Wrap each one with plastic wrap. Freeze 30 minutes.
• HEAT oven to 350ºF. Roll 1/4 of dough between 2 sheets of lightly floured wax paper to 1/8-inch thickness. Remove top sheet of wax paper. Cut with a floured 2-inch round scalloped cutter. Cut centers out of half of the cookies with a 3/4 to 1-inch cutter. Place 2-inches apart on ungreased baking sheet.
• BAKE 6 to 7 minutes or until edges are light golden brown. Cool 1 minute on baking sheet. Remove to cooling rack. Repeat with remaining dough. Spread about 1/2 teaspoon preserves on bottom side of each whole cookie. Sprinkle tops of center cut-out cookies with powdered sugar. Place on top of cookies with preserves.
• If dough becomes too soft while cutting, place in freezer for 10 minutes.