cup raspberry jam (or jam or marmalade of your choice)
Serving Size: 1 (1108) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 49 g57 %
Total Fat 5.5 g8 %
Saturated Fat 2.1 g10 %
Cholesterol 8.1 mg
Sodium 2.2 mg
Dietary Fiber 0.5 g2 %
Sugars 4.5 g17 %
Protein 1 g
Position oven racks to divide oven into thirds; preheat oven to 350°; line two baking sheets with parchment.
In a bowl, whisk together the hazelnuts and flour.
Working with a stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium speed until light and fluffy, about 3-4 minutes.
Add in the extracts; beat to blend.
Decrease mixer speed to low and gradually add the nut-flour mixture, mixing only until incorporated into the dough.
Working with a teaspoonful of dough at a time, roll the dough between your palms to form small balls and place the balls 2 inches apart on the baking sheets.
Steadying each cookie with the thumb and finger of one hand, use the pinkie of your other hand (or the end of a wooden spoon) to poke a hole in the center of each cookie; be careful not to go all the way down to the baking sheet.
Bake for 15-18 minutes, rotating the sheets from top to bottom and front to back at the midway point.
The cookies should be only slightly colored—they may even look underdone, which is fine; they should not be overbaked.
When the cookies are baked, remove the baking sheets from the oven and let the cookies rest on the sheets for 2 minutes before transferring them to cooling racks with a wide metal spatula and sifting powdered sugar over them.
Repeat with the remaining dough, remembering to cool the baking sheets before baking the next batch.
Bring the jam to a boil in a small saucepan over low heat (or bring to a boil in a microwave oven); remove from heat.
Fill the indentations of all the cookies with enough hot jam to come level with the tops.