Lemon hazelnut cookie sandwiches

1 servings

Ingredients

Quantity Ingredient
1 cup All purpose flour
½ cup Toasted hazelnuts; (about 2 ounces)
¼ teaspoon Salt
¼ teaspoon Ground cinnamon
½ cup Unsalted butter; room temperature (1
; stick)
½ cup Powdered sugar
2 teaspoons Grated lemon peel
1 teaspoon Vanilla extract
3 tablespoons Lemon marmalade
Additional powdered sugar

Directions

Finely grind flour, nuts, salt and cinnamon in processor. Using electric mixer beat butter and ½ cup sugar in large bowl until smooth. Beat in lemon peel and vanilla. Add dry ingredients to butter mixture and mix just until dough holds together. Gather dough into ball; flatten into disk. Wrap in plastic and chill until firm, about 1 hour.

Position rack in center of oven and preheat to 325F. Butter large baking sheet. Roll out dough on lightly floured surface to ¼-inch thickness.

Using 3-inch round cookie cutter, cut out cookies. Gather scraps into ball.

Reroll dough to ¼-inch thickness. Cut out additional cookies, forming total of 12. Transfer rounds to prepared sheet. Using 1-inch round cookie cutter, cut out center of 6 cookies and remove. (Can be baked for snacks.) Bake cookies until golden, about 20 minutes. Transfer sheet to rack and cool 5 minutes. Transfer cookies to rack and cool completely.

Spread 1½ teaspoons marmalade evenly over each cookie without a hole, leaving ⅛-inch border uncovered. Sift additional powdered sugar over cookies with holes; arrange powdered sugar side up atop jam-covered cookies. (Can be prepared up to 2 days ahead. Store cookie sandwiches in single layer in airtight container at room temperature.) Makes 6.

Bon Appetit April 1995

Converted by MC_Buster.

Per serving: 1213 Calories (kcal); 92g Total Fat; (66% calories from fat); 1g Protein; 101g Carbohydrate; 248mg Cholesterol; 561mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 18 ½ Fat; 6 ½ Other Carbohydrates

Converted by MM_Buster v2.0n.

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