LINZER COOKIES

Linzer Cookies
Makes about 3 dozen

5 ounces unsalted butter (10 tablespoons), softened

Grated zest of 1 lemon

2 large egg yolks

1-1/3 cups all-purpose flour

1/2 cup powdered sugar

1 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/4 teaspoon salt

3/4 toasted, whole, peeled hazelnuts, ground until fine in a food processor

1 cup seedless raspberry jam

In a mixer with paddle attachment, beat the butter and lemon zest until smooth and pale in color. Add the egg yolks one at a time and mix until incorporated. Scrape down the sides of the mixing bowl.

Sift the flour, sugar, cinnamon, nutmeg and cloves onto a piece of parchment paper. Turn the mixer on low and gradually add the flour mixture to the butter mixture. Mix for 30 seconds, stop the mixer and scrape down the sides of the bowl. Add the chopped nuts and mix to incorporate. Transfer to plastic wrap, flatten into a one-inch-thick disk and refrigerate for one hour.

Preheat oven to 350 degrees. Divide dough into one-third and two-thirds. On a floured surface, roll out the larger portion to one-fourth-inch thickness. Using a two-inch cookie cutter, cut out as many cookies as possible. Transfer them to a parchment-lined one-half sheet tray. Combine the scraps and repeat.

Place one-half teaspoon of raspberry jam onto the center of each cookie.

On a clean floured surface, roll out remaining dough to one-fourth-inch thickness. Using the same cookie cutter, cut out as many cookies as possible. Using a three-fourths inch cookie cutter, cut a hole in the center of each cookie. Place each cut-out cookie on top of the raspberry jam cookie.

Chill for 15 minutes and bake for 12 to 15 minutes or until golden and bubbly. Cool slightly and dust with powdered sugar.

Editor's note: There are two ways to take the skins off hazelnuts. Place them in boiling water with one teaspoon of baking soda for about 10 minutes; the skins will slip off. Or, roast in the oven and then rub nuts with a towel.