Linzer Sandwich Cookies

By hanley89

Ingredients

• 3/4 cup hazelnuts ( filberts)
• 1/2 cup packed light brown sugar
• 2 1/2 cups all -purpose flour
• 2 tsps cream of tartar
• 1 tsp baking soda
• 1/2 tsp salt
• 1/4 tsp cinnamon
• 1 cup butter, softened
• 1 egg
• 1 tsp vanilla
• Confectioner's Sugar
• 1/2 cup seedless raspberry jam

Preparation

Step 1

1. heat oven to 350. Spread hazelnuts in ungreased shallow baking pan. Bake uncovered about 10 minutes.Stirring occasionally. Rub nuts in a kitchen towel to remove loose skins9 some skins may not come off) cool 10 minutes. Turn off oven
2.In food processor , place nuts and 1/4 cup of the brown sugar, pulse till finely ground but not oily
3. In a small bowl , mix flour, cream of tartar, baking soda, salt and cinnamon;set aside
4. In large bow of electric mixer, beat butter and remaining brown sugar till smooth. Add nut mixture;beat until just mixed.Beat in egg and vanilla. With spoon , stir in flour mixture until just blended. Shape dough into 2 balls, flatten each into disks. Wrap separately in plastic wrap;refrigerate at least two hours until firm
5. Heat oven to 425. remove 1 disk from refrigerator. Roll dough between two sheets of floured parchment paper about 1/8" thick. Cut with 2 1/2 inch cookie cutter. On parchment line cookie sheet place cutouts about one inch apart
6. Roll and cut other half of dough, Use a one inch cookie cutter to cut out middle of cookie. You should have without the center cut and half with the center cut out.
7.Bake 4-5 minutes or until edges are light golden brown. Cool ccokies slightly on cookie sheets then transfer ro wire rack to cool completely
8. When cookies are cool, sift confectioner's sugar on cookies that have the middle cut out. Spread about 1 tsp raspberry jam on the whole cookie- flat side. Top with cutout cookie.
9. When cookies are cooled completely, place in a airtight container with waxed paper between layers

NOTE; Grandpa's Favorite