- 1 cup (2 sticks, 226 gr) unsalted butter, room temperature
- 3/4 cup (170 gr) brown sugar
- 1/4 teaspoon (2 gr) kosher salt
- 1 teaspoon (4 gr) cinnamon
- 1 teaspoon (4 gr) nutmeg
- 2 cups (240 gr) all purpose flour
- 1/3 cup (40 gr) very finely chopped hazelnuts
- 1/3 cup (100 gr) jam or preserves of your choice
- 1/4 cup (30 gr) powdered sugar for dusting
- In the bowl of a stand mixer fit with a paddle attachment, or in a large bowl with a hand mixer, cream together the butter and brown sugar on medium/high speed until well combined. About 30-45 seconds of mixing. You don't want to work a lot of air into the dough or the cookies might spread while baking.
- Add the salt, cinnamon, and nutmeg into the mixing bowl and mix until evenly distributed.
- Add the flour into the bowl and mix until just incorporated. Then add the finely chopped hazelnuts and mix in. Only mix at this point until the ingredients are absorbed so you don't risk overdeveloping the gluten. The dough will be slightly crumbly.
- Transfer the dough out of the bowl onto a piece of parchment paper. Lay another piece of parchment paper on top and press the dough together into one ball. Use a rolling pin to roll the dough out between the parchment to about 1/4" thick.
- Place the dough in the refrigerator for about 10 minutes to firm up. Since the dough is rolled out then it will chill extremely quickly.
- Preheat the oven to 325 F (160 C). Line two sheet pans with parchment paper.
- Take the dough out of the refrigerator and use a linzer cookie cutter or a round cutter to cut out the cookies. If using a linzer cookie cutter, cut out half using the attachment to make the shape in the center of the cookies. If you do not have a linzer cutter, use a small round cutter to make a center hole in half of the cookies. Place the cut out cookies on the parchment lined sheet pan. Press the scraps together and roll out and cut again.
- Bake the cookies at 325 F (160 C) for 10-12 minutes, until the edges are lightly browned. Allow the cookies to cool completely on the baking sheets.
- Flip the cookies without the center hole over and place about 1 tsp of jam in the center. Use a spoon to spread it out slightly, leaving a border around the edges.
- Dust powdered sugar over the cookies with the hole in the center, and then place them on top of the jam topped cookies to create a sandwich cookie.
- These cookies really are best the day they are assembled as the jam will start softening the cookie. If they will not be served right away, you can store the cookies in an airtight container for up to 3 days and assemble them right before serving.
*If you would like to prep the dough ahead and bake later, make the cookies all the way up to step 7. Place the raw cut out cookies in the freezer until solid. Transfer to a freezer ziplock bag for up to 3 months. When you are ready to bake, you can bake straight from frozen but add about 2-3 minutes onto the baking time.