Viennese Christmas Trees

By Tonya_Speed

Ingredients

• 3/4 cup hazelnuts
• 2 1/2 sticks butter, softened
• 2/3 cups sugar
• 2 cups flour
• 1 cup blanched almonds, ground
• 1 teaspoon cinnamon
• Flour
• Seedless raspberry jam
• Powdered Sugar
• Christmas Tree Cookie Cutter
• Plastic drinking straw

Details

Servings 4
Adapted from savingdinner.com

Preparation

Step 1

Spread hazelnuts onto rimmed baking sheet or jelly roll pan. Toast for about 10-15 minutes. Shake pan about every 3-4 minutes. Let hazelnuts cool completely.
Place hazelnuts into a clean dishcloth and fold up to completely enclose nuts in cloth. Rub cloth briskly and vigorously over nuts to remove as much of the skin as possible. Place skinned nuts into food processor and whiz until ground.(or chop finely with a knife)
Cream butter and sugar together in a bowl until mixture is light and fluffy. Using a spoon, stir in flour, almonds, hazelnuts and cinnamon to make a stiff dough. Wrap in plastic wrap and refrigerate for at least 1 hour.
Preheat oven to 350 degrees. Lightly grease cookie sheet.
Roll out dough 1/8 inch thick on a lightly flour surface. Cut out cookies with Christmas tree cookie cutter and place on cookie sheet.
Using plastic drinking straw, cut holes into each cookie. Bake cookies until golden brown or about 10-12 minutes. Allow cookies to cool.
Once cookies are cool, fill your holes with raspberry jam. Dust tree with powdered sugar.