This is a crisp nut cookie, sandwiched together with raspberry filling.. I found this recipe in Womans Day Magazine in late seventies.
Makes 4 dozens
- 1 1/2 cups butter, softened
- 1 cup sugar
- 1 egg
- 1 egg yolk
- 1 tsp grated lemon rind
- 1/2 tsp vanilla essence
- 3 1/3 cups finely ground hazelnuts or
- 3 1/3 cups cake flour or all purpose flour
- 1 tsp baking power
- 1 1/4 tsp cinnamon powder
- 1 jar (12 oz) raspberry jam.
- 1 cup icing sugar
- Beat butter and sugar in a large bowl with electric mixer until light and fluffy; beat in egg, egg yolk, lemon rind and vanilla; stir in nuts.
- Stir in flour, baking powder and cinnamon, blending well to make a stiff dough; wrap in wax paper; chill several hours, or overnight.
- Cut dough in half(refrigerate other half). Roll out dough between sheets of wax paper to slightly less than 1/4 inch thickness. Remove top sheet of wax paper.
- With a 2 inch round cookie cutter, cut out as many circles from the dough as you can. Carefully remove circles from bottom sheet of wax paper; place cookies on ungreased cookie sheets .
- Repeat with other half of the dough, cutting out an equal number of 2 inch circles as from the first batch. Place on ungreased cookie sheets. With a 3/4 in cookie cutter, cut out centre of each of the second batch of cookies. Use any scraps of dough for second rolling. Roll scraps of dough out for second rolling. Cut out equal number of solids circles and circles with open centers. (You can also use a Linzer Cookie Cutter).
- Bake in a moderate oven (350 degrees) for 12 min, or until edges are golden brown.
- Remove cookie sheets from the oven. Let it cool.
- Spread each of the solid cookie completely with a thin layer of raspberry jam. Top each with a cut-out cookie; press gently to make a sandwich.
- Place on a wire rack. Sprinkle tops of cookies with icing sugar.
- Spoon dab of preserve in opening of each cookie, let preserve set slightly. (Optional)