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Linzer Cookies

Martha Stewart Living, December/January 1994/1995

Heat oven to 350 degrees. In the bowl of an electric mixer, beat butter and sugar at medium-high speed until light and creamy, about 2 minutes. Add eggs, and beat until smooth, about 3 minutes. Beat in vanilla.
Combine flour, baking powder, cinnamon, salt, and zest. Add to butter mixture; beat on medium speed until combined, about 1 minute. Refrigerate for at least 30 minutes.
Form dough into 3/4-inch balls, and roll in ground hazelnuts. Place balls on ungreased baking sheet 1 inch apart. Bake until cookies begin to set, about 8 minutes. Remove from oven. Working quickly, make a slight indentation in each cookie with your thumb. Return to oven, and bake about 8 minutes more. Place on a wire rack to cool.
Melt jam in a small saucepan over medium-low heat. Place 1/4 to 1/2 teaspoon of jam in each indentation. Cool completely.

rsandstedt5386

2 Sep, 2008
These were the BEST cookies ever! Everyone loved them and they went so quickly. I did omit the ground cinnamon