A little extra work, but worth the effort.
Original recipe makes 6 cookies
Ingredients
1/2 cup butter, softened
1/2 cup sifted confectioners’ sugar
2 teaspoons lemon zest
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 cup toasted hazelnuts
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
3 tablespoons lemon marmalade
Directions
- In a mixing bowl beat butter and 1/2 cup sugar with an electric mixer until smooth. Beat in lemon peel and vanilla.
- In a food processor, finely grind flour, nuts, salt and cinnamon. Add to butter mixture and mix just until dough holds together.
- Gather dough into a ball and flatten into a disk. Wrap in plastic and chill for about 1 hour or until firm.
- Preheat oven to 325 degrees F. Butter cookie sheet.
- Roll dough on a lightly floured surface to 1/4-inch thick. Cut out cookies with a 3-inch round cookie cutter. Gather scraps into a ball and re-roll to 1/4-inch thick. Cut out cookies, forming total of 12. Transfer cookies to the cookie sheet.
- Using a 1-inch round cookie butter, cut out the center of 6 cookies and remove. Bake about 20 minutes or until golden. Cool on rack for 5 minutes.
- Leaving a 1/8-inch border, spread 1 1/2 teaspoons of marmalade evenly over each cookie without a hole. Sift additional powdered sugar over cookies with holes. Place cookies with holes sugar side up atop jam-covered cookies.
Nutrition
Calories: 700 kcal
Carbohydrates: 70.2 g
Cholesterol: 81 mg
Fat: 44.8 g
Fiber: 3.7 g
Protein: 8.1 g
Sodium: 424 mg