**Jam and Hazelnut Cookies: A Delightful Treat for Any Occasion**
Indulge in the delectable goodness of jam and hazelnut cookies, a classic combination that offers a perfect balance of sweet and nutty flavors. These cookies are not just a treat for the taste buds but also a feast for the eyes, with their golden-brown exterior and a generous dollop of glistening jam peeking through. Whether you're looking for a sweet snack to accompany your afternoon tea or a homemade gift for your loved ones, these cookies are sure to be a hit. This article presents a collection of recipes that cater to different preferences, from traditional jam and hazelnut cookies to innovative variations that incorporate unique ingredients and flavors. Embark on a culinary journey and discover the perfect recipe to satisfy your cravings for these delightful treats.
JAM AND HAZELNUT COOKIES
Make and share this Jam and Hazelnut Cookies recipe from Food.com.
Provided by Orchards Finestreg
Categories Dessert
Time 2h30m
Yield 4 dozen
Number Of Ingredients 12
Steps:
- BEAT sugar and shortening in large bowl with electric mixer at medium speed until light and fluffy. Add egg, vanilla and lemon peel, beating until well blended. Combine flour, ground hazelnuts, baking powder, salt and cinnamon in medium bowl. Add flour mixture gradually to shortening mixture at low speed until smooth. Divide dough into 4 equal pieces. Wrap each one with plastic wrap. Freeze 30 minutes.
- HEAT oven to 350ºF. Roll 1/4 of dough between 2 sheets of lightly floured wax paper to 1/8-inch thickness. Remove top sheet of wax paper. Cut with a floured 2-inch round scalloped cutter. Cut centers out of half of the cookies with a 3/4 to 1-inch cutter. Place 2-inches apart on ungreased baking sheet.
- BAKE 6 to 7 minutes or until edges are light golden brown. Cool 1 minute on baking sheet. Remove to cooling rack. Repeat with remaining dough. Spread about 1/2 teaspoon preserves on bottom side of each whole cookie. Sprinkle tops of center cut-out cookies with powdered sugar. Place on top of cookies with preserves.
- If dough becomes too soft while cutting, place in freezer for 10 minutes.
JAM AND HAZELNUT COOKIES
Steps:
- 1. BEAT sugar and shortening in large bowl with mixer on medium speed until light and fluffy. Add egg, vanilla and lemon zest; beating until well blended. Combine flour, hazelnuts, baking powder, salt and cinnamon in medium bowl. Gradually add to shortening mixture. Beat on low until smooth. Divide dough into 4 equal pieces. Wrap each one with plastic wrap. Freeze 30 minutes.
- 2. HEAT oven to 350ºF. Roll 1/4 of dough between 2 sheets of lightly floured wax paper to 1/8-inch thickness. Remove top sheet of wax paper. Cut with floured 2-inch round scalloped cutter. Cut centers out of half of the cookies with 3/4 to 1-inch cutter. Place 2-inches apart on baking sheet.
- 3. BAKE 6 to 7 minutes or until edges are light golden brown. Cool 1 minute on baking sheet. Remove to cooling rack. Repeat with remaining dough. Spread about 1/2 teaspoon preserves on bottom side of each whole cookie. Sprinkle tops of center cut-out cookies with powdered sugar. Place on top of cookies with preserves.
HAZELNUT LINZER COOKIES WITH BLACKBERRY JAM
Provided by Karen DeMasco
Categories Cookies Food Processor Berry Citrus Fruit Nut Bake Christmas Blackberry Shower Hazelnut Jam or Jelly Bon Appétit
Yield Makes about 36 sandwiches
Number Of Ingredients 12
Steps:
- Whisk first 5 ingredients in medium bowl to blend. Beat butter, 1 cup powdered sugar, and citrus peels in large bowl until fluffy. Beat in egg yolks. Beat in dry ingredients in 4 additions; beat in nuts. Gather dough into ball; flatten into disk. Wrap; chill at least 1 hour and up to 1 day.
- Preheat oven to 325°F. Line 2 large rimmed baking sheets with parchment paper. Roll out half of dough on lightly floured surface to 1/8-inch thickness. Using 2-inch round cutter, cut out rounds. Using 3/4-inch round cutter, cut out center of half of rounds to make rings. Transfer rounds and rings to prepared sheets. Gather dough scraps; chill.
- Bake cookies until golden, reversing sheets after 10 minutes, about 22 minutes total. Cool completely on sheets. Repeat until all dough is used. Do ahead Store airtight at room temperature up to 2 days or freeze up to 2 weeks.
- Arrange cookie rings on work surface. Sift powdered sugar over. Spread 1 teaspoon jam on each cookie round. Press rings onto jam on rounds. Do ahead Can be assembled 1 day ahead. Store between sheets of waxed paper in airtight container at room temperature.
Tips:
- Choose high-quality ingredients: The better the ingredients, the better the cookies will be. Use real butter, fresh eggs, and high-quality jam and hazelnut spread.
- Cream the butter and sugar together until light and fluffy: This will help the cookies to be light and airy.
- Add the eggs one at a time, beating well after each addition: This will help to prevent the cookies from curdling.
- Stir in the dry ingredients gradually: Overmixing can result in tough cookies.
- Chill the dough for at least 30 minutes before baking: This will help the cookies to hold their shape and prevent them from spreading too much.
- Bake the cookies until they are just set: Overbaking will result in dry, crumbly cookies.
- Let the cookies cool completely before frosting: This will help the frosting to set properly.
Conclusion:
These jam and hazelnut cookies are a delicious and easy-to-make treat that are perfect for any occasion. With their chewy texture, sweet and tangy jam filling, and nutty flavor, these cookies are sure to be a hit with everyone who tries them. So next time you're looking for a special treat, give these cookies a try!
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