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Hazelnut Raspberry Cookies
Source: 1993 Bon Appetit
3 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
1 cup hazelnuts, toasted
2/3 cup sugar
1 1/4 cups (2 1/4 sticks) unsalted butter,
room temperature
1 large egg
1 large egg yolk
1 teaspoon vanilla extract
Powdered Sugar
1 1/4 cups raspberry jam
Combine flour, salt and baking powder inmedium bowl. Finely grind nutswith 2/3
cup sugar in food processor.Using electric mixer, beat butteruntil light and
fluffy. Add ground nutmixture; beat to blend. Beat in egg,yolk and extract. Stir
dry ingredients into butter mixture. Divide doughinto 4 portions. Flatten each
into disk.Wrap disks in plastic and refrigerateuntil firm, about 2 hours.
Preheat oven to 325. Roll out 1 dough diskon heavily floured work surface
tothickness of 1/8 inch (keep remainderrefrigerated). Cut out cookies
usingfloured 3 1/4 x 2 inch tree-shaped cutter.
Quickly transfer cookies to ungreasedcookie sheet, spacing 1/2 inch apart.Using
3/8 inch round pastry bag tip, cut out rounds or "ornaments" from half of the
cookies. Gather scraps; reshape into
disk and refrigerate. Bake cookies untilgolden, about 10 minutes. Using
spatula,transfer cookies to rack and cool.Repeat rolling, cutting and baking
withremaining dough disks and scraps.
Lightly sift powdered sugar over cookieswith ornament cut-outs. Boil jam in
heavy small saucepan until thickened, stirringconstantly, about 4 minutes.
Spread 1teaspoon jam over solid tree cookies ( be
sure to put on enough so jam oozes through holes), leaving 1/4 inch border.
Immediately top each cookie with 1with ornament cut-outs; press very verygently
to adhere.
Cookies can be prepared 2 weeks ahead.Place in single layer in airtight
container and refrigerate.
Makes about 4 dozen
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