Recipe by Cecily McAndrews
|Active Time||Total Time||Servings|
1 hour, 45 minutes
Makes about 3 dozen
- 2 1/4 cups (11 oz.) hazelnuts
- 2 cups flour
- 1 1/2 tsp. ground cinnamon
- 1/4 tsp. ground cloves
- 2 sticks unsalted butter, at room temperature
- 3/4 cup sugar
- 1 large egg
- 3/4 cup raspberry jam
- Confectioners’ sugar, for dusting (optional)
1. In a food processor, pulse the nuts until coarsely ground. Add the flour, cinnamon, and cloves. Pulse once or twice to combine. In a large bowl, using an electric mixer on medium-high speed, beat the butter and sugar, stopping occasionally to scrape down the bowl, until light and fluffy, about 2 minutes. Beat in the egg until just blended. Mix in the nut mixture on low until just blended.
2. Press the dough evenly into an 11-by-17-inch baking sheet. Using a sharp knife, cut the dough into 1 1/2-inch squares. Freeze the dough for 20 minutes.
3. Preheat the oven to 350°. Bake the cookies, rotating the sheet halfway through, until deep golden brown and fragrant, 15 to 18 minutes. Immediately (and carefully!), cut the cookies along the score marks to separate. Using 1/2-inch cookie cutters, cut out and remove the shapes from the centers of half of the cookies. Place the pan on a wire rack. Let cool completely. Using a small offset spatula, carefully transfer the cookies to the racks.
4. In a small bowl, whisk the jam until smooth. Spread about 1 tsp. jam on each whole cookie. Top with the cutout cookies, pressing slightly to adhere. Dust with confectioners’ sugar, if using.