RecipeCastle

The Holiday Cookie I Make Every Year: Hazelnut Jam Prints

The Holiday Cookie I Make Every Year: Hazelnut Jam Prints
Prep
20 min
Cook
15 min
Total
35 min
Serves
24
Calories
100 kcal

Ingredients

  • 1¾ cupshazelnuts (finely ground)
  • 1¾ cupsflour (See notes for gluten-free option)
  • 1 cupbutter (at room temperature) (16 tablespoons or 2 sticks)
  • ½ cupsugar
  • 1 teaspoonvanilla extract
  • ½ teaspoonalmond extract
  • to tasteconfectioner's sugar (for dusting)
  • about 1 cupjelly (raspberry or peach are recommended)

Instructions

  1. 1

    Preheat the oven to 350°F.

  2. 2

    Whisk the ground hazelnuts and flour together.

  3. 3

    Beat the butter and sugar together on medium speed until light and fluffy, 3-4 minutes. Add the extracts and beat to blend.

  4. 4

    Add the flour and ground hazelnuts to the butter and sugar, mixing only until they are incorporated.

  5. 5

    Make small balls of the dough and place them 2 inches apart on a parchment lined baking sheet. Use your pinkie finger or the end of a round handled wooden spoon to poke a hole in the center of each cookie. Be careful to only poke about halfway at most so that the centers don't burn.

  6. 6

    Bake for 15-18 minutes, rotating the pans front to back at the midway point. When the cookies are done, they'll be ever-so-slightly golden. If you think they are golden, but you're not sure, take them out anyway.

  7. 7

    Let the cookies rest for about 2 minutes before transferring them to a wire rack to cool. Sift powdered sugar over them.

  8. 8

    Warm the jam to make it easy to fill the cookies.

  9. 9

    To store, layer with parchment or waxed paper.