About the Recipe
I make these throughout the year for all kinds of occasions, but they're always a special hit on Christmas. They're definitely in my top ten in terms of favorite cookies. The fruity jam against the sweet dusting of confectioners' sugar and buttery, flaky cookie with a nice hit of spice and nuttiness... they're just divine!
They're also super easy to prep in advance. I either make the dough and refrigerate for up to a week before I need it, or bake the cookies and freeze them, assembling the day of serving.
1/2 cup unsalted butter, at room temp.
1/3 cup granulated sugar
1 large egg yolk
1/2 tsp. vanilla extract
1 cup all-purpose flour, plus additional for rolling
1 cup finely ground hazelnuts (or almond flour)
1/2 tsp. baking powder
1/2 tsp. ground cinnamon
1/2 tsp. Kosher salt
1/8 tsp. ground nutmeg
Raspberry jam, for filling
Confectioners' sugar, for dusting
Beat butter and sugar until uniform, 1-2 minutes.
Add egg and vanilla and beat to combine.
Add flour, nut flour, baking powder, cinnamon, salt and nutmeg and beat to form a smooth dough. Don't overwork it! Shape into a 1/2" thick square, wrap with plastic and refrigerate for 30 minutes.
Preheat oven to 375 degrees F. Line two baking sheets with parchment paper.
Lightly dust countertop with flour and roll out dough until 1/4" thick. Use a 2" round cutter to cut out cookies. Transfer rounds to baking sheets, spacing 1/2" apart. Gather, reroll and cut out remaining dough. Cut out centers of one sheet of cookies using a small cutter or piping tip.
Bake cookies for 8-10 minutes until lightly golden brown along the edges. Cool c
ookies completely on baking sheets before assembling.
Use a small sifter to coat center-less cookies with confectioners' sugar.
Use a piping bag or spoon to portion raspberry jam onto remaining cookies, leaving at least 1/4" border around the edges.
Gently place dusted cookies over jam cookies to create sandwiches. Serve or store in an airtight container for up to 4-5 days. Freeze for longer storage.