These cookies are so sooo good. They are not overly sweet but still have the right amount of sweetness; you can also taste the nuts in the cookie dough. You can go ahead and use any kind of nuts you like. The original recipe uses only almonds but I used half almonds and half hazelnuts. These pretty jam filled cookies take a little extra effort, but the results are so sweet.
Yield: 3 dozen
1 ¼ cups butter, softened
1 cup sugar
3 cups all- purpose flour
1 tbsp. cocoa powder
½ tsp. salt
¼ tsp. cinnamon
¼ tsp. nutmeg
1/8 tsp. ground cloves
1 cup ground almonds
1 cup ground hazelnuts
6 tbsp. seedless raspberry jam
3 tbsp. confectioners’ sugar
**** you can make your own ground nuts but processing it in food processor by pulsing until they reach the right consistency. Make sure not to over process or oils will be released from nuts and it will become more of a paste form.
In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time and beating well after each addition.
Combine the flour, cocoa, salt and spices; gradually add to creamed mixture and mix well.
Stir in nuts. Refrigerate for 1 hour or until easy to handle.
On a lightly floured surface, roll out dough to 1/8 inch thickness. Cut with with floured cookie cutters and then cut half of the cut out cookies with a smaller cookie cutter in the center.
Place on ungreased baking sheets. Bake in a 350° for 10-12 minutes or until edges are golden brown. Remove to wire racks to cool.
Spread the bottom of each solid cookie with about t/2 tsp. jam. Sprinkle the cutout cookies with the confections’ sugar and place carefully over jam.
Source: Taste of Home Magazine