Return to Main Recipes Page/Return to Home Page

3/4 cups butter
1/2 cup sugar
1 egg
1/2 teaspoon lemon rind
1/4 teaspoon vanilla
1-1/2 cups finely ground hazelnuts or almonds
2/4 cups cake flour
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
6 ounces raspberry jam
Powdered sugar

Cream butter with paddle attachment. Add sugar and continue creaming. Add the egg, lemon, and vanilla and mix. Add nuts and mix.

Stir together dry ingredients in a bowl and add to mixer and blend. Form into disks, wrap and chill.

Roll out dough with floured rolling pin to 1/8" thickness on a well-floured surface. Cut out disks, fluted if desired, approximately 2" in diameter. Cut out the centers of half the disks with a cutter in the shape of your choice. Re-roll scraps and repeat. Chill cut out dough.

Bake in an oven preheated to 350°F for 12 minutes or until edges turn golden then cool on a wire rack.

Heat the jam and spread the solid disks with a layer of the hot jam. Glue on the lids pressing down lightly. Sprinkle with powdered sugar, then fill the holes with more jam. Let set slightly before serving.

Posted by Susan Greene

Nutritional Info Per Serving: N/A