Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Jam and Hazelnut Cookies Recipe
    Lost? Site Map

    Jam and Hazelnut Cookies

    1/1 Photo of Jam and Hazelnut Cookies

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 30 mins

    2 hrs

    30 mins

    Orchard's Finest®'s Note:

    .

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Yield:

    dozen

    Units: US | Metric

    • 1 1/2 cups sugar
    • 1 cup Crisco® All-Vegetable Shortening or 1 stick Crisco® Baking Sticks All-Vegetable Shortening
    • 1 large egg
    • 2 teaspoons vanilla extract
    • 1 teaspoon grated lemon peel
    • 2 cups Pillsbury BEST® All Purpose Flour
    • 1 cup ground hazelnuts
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon salt
    • 1/2 teaspoon cinnamon
    • 1/4 cup Smucker's® Orchard's Finest® Pacific Grove Orange Marmalade Medley or 1/4 cup Smucker's® Orchard's Finest® Northwoods Blueberry Preserves or 1/4 cup Smucker's® Orchard's Finest® Michigan Red Tart Cherry Preserves
    • powdered sugar

    Directions:

    1. 1
      BEAT sugar and shortening in large bowl with electric mixer at medium speed until light and fluffy. Add egg, vanilla and lemon peel, beating until well blended. Combine flour, ground hazelnuts, baking powder, salt and cinnamon in medium bowl. Add flour mixture gradually to shortening mixture at low speed until smooth. Divide dough into 4 equal pieces. Wrap each one with plastic wrap. Freeze 30 minutes.
    2. 2
      HEAT oven to 350ºF. Roll 1/4 of dough between 2 sheets of lightly floured wax paper to 1/8-inch thickness. Remove top sheet of wax paper. Cut with a floured 2-inch round scalloped cutter. Cut centers out of half of the cookies with a 3/4 to 1-inch cutter. Place 2-inches apart on ungreased baking sheet.
    3. 3
      BAKE 6 to 7 minutes or until edges are light golden brown. Cool 1 minute on baking sheet. Remove to cooling rack. Repeat with remaining dough. Spread about 1/2 teaspoon preserves on bottom side of each whole cookie. Sprinkle tops of center cut-out cookies with powdered sugar. Place on top of cookies with preserves.
    4. 4
      If dough becomes too soft while cutting, place in freezer for 10 minutes.

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Jam and Hazelnut Cookies

    Serving Size: 1 (976 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1163.0
     
    Calories from Fat 579
    49%
    Total Fat 64.4 g
    99%
    Saturated Fat 14.1 g
    70%
    Cholesterol 46.5 mg
    15%
    Sodium 369.3 mg
    15%
    Total Carbohydrate 139.9 g
    46%
    Dietary Fiber 3.8 g
    15%
    Sugars 88.1 g
    352%
    Protein 10.9 g
    21%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites