Prep Time: 25 minutes
Cook Time: 9 minutes
Ingredients:
- 1 cup hazelnuts
- 1 cup butter, softened
- 1/2 cup sugar
- 1 tsp. vanilla
- 2 eggs
- 1/2 oz. semisweet baking chocolate, chopped
- 2-1/2 cups flour
- 1 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1/2 cup raspberry jam
- 1/3 cup semisweet chocolate chips, melted
Preparation:
Toast hazelnuts by placing in a single layer on cookie sheet. Bake in preheated 350 degree F oven until lightly browned and fragrant, about 8 to 10 minutes. Rub warm nuts in a kitchen towel to remove most of the skins (don't worry if some skins stay on; that's fine). Let cool completely, then grind in food processor.In large bowl, combine butter and sugar and beat until light and fluffy. Add vanilla and eggs and beat until smooth. Add remaining ingredients except jam and melted chocolate and beat until well blended. Cover and chill for at least one hour to firm dough.
Preheat oven to 375 degrees F. Roll one-fourth of dough at a time between pieces of waxed paper until 1/8 inch thick. (Keep remaining dough refrigerated until ready to roll.) Cut with 2" round cookie cutter. Cut small round shape shape from center of half of the 2" cookies. Place all cookies on ungreased cookie sheets. Place whole cookies all together on a baking sheet and cut out cookies all on another.
Bake at 375 degrees F. for 7 to 9 minutes or until light brown. Cutout cookies will be done at the shorter baking time; place them on a sheet together so they are all done at the same time.
Remove cookies to wire rack, and cool completely. Spread about 1/2 teaspoon raspberry jam on bottom of whole round cookies; top with cutout cookie. Drizzle with melted semisweet chocolate, then let stand until chocolate is firm. Store tightly covered at room temperature. Makes 24 cookies
