Prep 30 mins
Cook 30 mins
A recipe from German Cooking cookbook. I love the combination of raspberry jam and hazelnuts. Yum. Also, there is an option to drizzle the cookies with chocolate!
- 1 1⁄2 cups unsalted butter, room temperature
- 1 cup granulated sugar
- 2 eggs
- 3 1⁄2 cups sifted all-purpose flour
- 1⁄3 teaspoon kosher salt
- 1⁄2 grated a lemon, rind of
- 1 1⁄4 cups finely grated hazelnuts (or finely chopped or ground)
- 2 egg whites, slightly beaten
- 2 cups raspberry jam (more or less, according to your taste)
- 1⁄4 cup powdered sugar, -or-
- melted chocolate (optional)
- With a mixer, beat the butter and sugar until light and fluffy.
- Beat in the 2 whole eggs, until incorporated.
- Stir in flour, salt, lemon peel and hazelnuts. Combine the mixture into a smooth ball. Cover with foil or plastic wrap and refrigerate for 2 hours of overnight.
- Preheat oven to 375 degrees F.
- Lightly grease (or spray with Pam) several cookie sheets.
- On a lightly floured surface, roll out dough to 1/8 inch thickness. Use a 2 inch round cookie cutter to cut out as many rounds as you can.
- On half of the dough rounds, cut out 1/2 inch circles, creating circular windows in the centers of the rounds.
- With a spatula, arrange all the dough rounds on the cookie sheets ( you'll have some full rounds and some rounds with windows. There will be some extra dough from the window cut outs); brush tops with the egg whites, using a pastry brush.
- Bake for 10 - 12 minutes or until lightly browned. Remove rounds from the baking sheets and cool on wire racks for about 15 mintues.
- Spread each full round with jam.
- Top each with a windowed cookie.
- Let cool completely and either sprinkle with powdered sugar or drizzle with melted chocolate!