Raspberry Hazelnut Triangles

Submitted by Lizzie_Rodriquez

"These cookies are like bite-size Linzertortes. Instead of being cut into triangles as suggested below, the dough can be cut into whatever other shape is preferred."

 

• Ready In: 42mins
• Ingredients: 8
• Yields: 96 cookies
• Serves: 96

ingredients

• 1⁄2 lb butter
• 2⁄3 cup sugar
• 3⁄8 teaspoon salt
• 1 1⁄2 egg yolks
• 2 teaspoons vanilla
• 2 1⁄3 cups all-purpose flour
• 1⁄2 cup seedless red raspberry jam
• 1⁄2 cup hazelnuts, finely chopped

directions

1. Preheat oven to 350°F.
2. In large bowl of a standing electric mixer beat together butter, sugar, and salt until light and fluffy. Beat in yolks, 1 at a time, and vanilla and beat until smooth. Beat in flour gradually, beating dough until just combined well.
3. Roll out dough between sheets of wax paper into an approximately 14-inch square, about 1/8 inch thick, and remove top sheet of paper. Spread dough with jam and sprinkle with nuts. With a long-bladed knife cut dough into 2-inch squares and halve each square diagonally to form triangles. If dough becomes too soft to work with, transfer it on wax paper to a baking sheet and freeze or chill until firm.
4. Arrange triangles 1/2 inch apart on baking sheets and bake in batches in middle of oven until pale golden, about 12 minutes. Cool cookies on baking sheets 5 minutes and transfer to racks to cool completely. Cookies may be stored between layers of wax paper in airtight containers up to 6 weeks frozen.