Hazelnut Raspberry Cookies

Source: 1993 Bon Appetit

3 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
1 cup hazelnuts, toasted
2/3 cup sugar
1 1/4 cups (2 1/4 sticks) unsalted butter,
room temperature
1 large egg
1 large egg yolk
1 teaspoon vanilla extract


Powdered Sugar
1 1/4 cups raspberry jam

Combine flour, salt and baking powder in medium bowl. Finely grind nuts with 2/3 cup sugar in food processor. Using electric mixer, beat butter until light and fluffy. Add ground nut mixture; beat to blend. Beat in egg, yolk and extract. Stir dry ingredients into butter mixture. Divide dough into 4 portions. Flatten each into disk. Wrap disks in plastic and refrigerate until firm, about 2 hours.

Preheat oven to 325. Roll out 1 dough disk on heavily floured work surface to thickness of 1/8 inch (keep remainder refrigerated). Cut out cookies using floured 3 1/4 x 2 inch tree-shaped cutter.
Quickly transfer cookies to ungreased cookie sheet, spacing 1/2 inch apart. Using 3/8 inch round pastry bag tip, cut out rounds or "ornaments" from half of the cookies. Gather scraps; reshape into
disk and refrigerate. Bake cookies until golden, about 10 minutes. Using spatula, transfer cookies to rack and cool. Repeat rolling, cutting and baking with remaining dough disks and scraps.

Lightly sift powdered sugar over cookies with ornament cut-outs. Boil jam in heavy small saucepan until thickened, stirring constantly, about 4 minutes. Spread 1teaspoon jam over solid tree cookies ( be
sure to put on enough so jam oozes through holes), leaving 1/4 inch border. Immediately top each cookie with 1with ornament cut-outs; press very very gently to adhere.

Cookies can be prepared 2 weeks ahead. Place in single layer in airtight container and refrigerate.

Makes about 4 dozen