I found that these tasty, crispy-tender hazelnut star cookies needed to “set” a bit after being put together with the jam (even overnight). So this morning when I was having coffee … oh my, well you get the idea …
- 2 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 cup hazelnuts, toasted
- 1 cup butter, room temperature
- 3 large egg yolks
- 2 teaspoons pure vanilla extract
- Icing sugar for dusting
- Filling of your choice. I used the crabapple jelly I made this summer.
- Sift together flour, sugar, baking powder, salt, and cinnamon.
- In a food processor, pulse the hazelnuts with 1/4 cup of the flour mixture until fine. Add remaining flour mixture and pulse, then add the butter, and pulse once again to combine into coarse crumbs.*
- Place in a bowl and use a fork to blend in egg yolks and vanilla until the dough comes together.**
- Shape into two disks, wrap in parchment, and let chill in refrigerator for 30 minutes.
- Remove one disk from fridge and roll between two pieces of parchment paper to 1/8 inch thickness. If it's too stiff to roll, let it sit for a few minutes.
- Leave the dough on the parchment, and set it on a cookie sheet. Refrigerate for another 30 minutes or more.
- Remove from fridge and cut with cookie cutters. Place on another parchment lined cookie sheet and cut out the centres from every second cookie.
- Bake for 10 to 12 minutes at 350F.
- Remove from oven and let cool.
- Dust tops of the star-shaped cookies with icing sugar.
- Put filling on bottom cookie, and gently set the star cookie on top. Don't press or it will break.
- Let sit for at least a couple of hours or even over night.
*recipe adapted from Martha Stewart
Thanks to all for entering the give-away and for subscribing to my newsletter!