Hazelnut Daisies
Red raspberry jam makes a delicious filling for these rolled hazelnut cookies. These versatile cookies are perfect for holiday baking as well as special occasions year-round.
Ingredients
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3/4 cup butter, softened
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3/4 cup confectioners' sugar
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1 teaspoon vanilla
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1 egg yolk
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1-1/3 cups all-purpose flour
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Pinch salt
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1/2 cup hazelnuts, toasted and ground fine
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1/4 cup seedless raspberry jam
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Confectioners' sugar, for dusting
Directions
1.
Beat butter and sugar in bowl until light and fluffy, 1 to 2 minutes. Stir in vanilla, egg yolk, flour, salt and hazelnuts until well blended. Refrigerate dough, covered, 3 to 4 hours or overnight.
2.
Heat oven to 350 degrees F.
3.
Divide dough in half. Roll out half 1/8 inch thick on generously floured surface with floured rolling pin. Cut with 2-inch daisy cookie cutter. Using 1-inch cutter, cut hole in half the cookies. Place on nonstick baking sheet. Reroll scraps; cut out cookies.
4.
Bake in 350 degrees F oven until edges are very light brown, 10 to 12 minutes. Let cool on sheet 1 minute. Remove to wire rack to cool. Repeat with remaining half of dough.
5.
Spread about 1/2 teaspoon jam on underside of solid cookies; place cookie with hole on top. Dust with sugar.
Nutrition information
Calories 119, Total Fat 8 g, Saturated Fat 4 g, Cholesterol 24 mg, Sodium 8 mg, Carbohydrate 11 g, Fiber 1 g, Protein 1 g.
Percent Daily Values are based on a 2,000 calorie diet
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