Monday, December 21, 2009
1/2 cup cornflour (cornstarch)
1 1/2 cup unsalted butter,softened
1 1/3 cup icing (confectioners') sugar
2 tsp vanilla extract
3/4 tsp salt
2 3/4 cup flour
1/2 tsp ground cinnamon
1/4 tsp ground allspice
1 tsp grated lemon rind
3/4 cup raspberry jam
In a food processor with knife blade attached, pulse hazelnuts and cornflour until pecans are finely ground.
In a large bowl, beat butter and 1 cup icing sugar at medium speed until mixed. Increase speed to high; beat 2 minutes or until light and fluffy, occasionally scraping bowl. Lower to medium speed and beat in vanilla, salt, and egg. Reduce speed to low and gradually beat in flour, spices, lemon rind and nut mixture just until blended, occasionally scraping bowl.
Divide dough into 2 equal pieces. Wrap each disk with plastic wrap and refrigerate 4 to 5 hours or until dough is firm enough to roll.
Preheat oven to 325 degrees F. Remove a piece of dough from refrigerator and if necessary, let stand 10 to 15 minutes at room temperature for easier rolling. On lightly floured surface, using a floured rolling pin, roll dough 1/8 inch thick. With a floured 21/4-inch round cookie cutter, cut dough into as many cookies as possible.
Cut the same number of pieces from the 2nd piece of dough and put aside and with floured 1- to 11/4-inch round cookie cutter, cut out the centers. With lightly floured spatula, carefully place cookies, 1 inch apart, on ungreased large cookie sheet. Any left over dough can be used to make more 'tops' and 'bottoms'.
Bake cookies 17 to 20 minutes or until edges are lightly browned. Transfer cookies to wire rack to cool.
In small bowl, stir jam with fork until smooth. Spread scant measuring teaspoon jam on top of whole cookies; place cutout cookies on top. Store cookies, with waxed paper between layers, in tightly covered container at room temperature up to 1 week or in freezer up to 2 months.
When ready to serve sprinkle with icing sugar.
*You can use pecans or almonds instead of hazelnuts