Hazelnut Linzer Hearts
Pulse hazelnuts in food processor until finely ground. Add cookie dough; pulse just until blended.
Divide dough in quarters. Roll each portion between 2 sheets of wax paper to 1/8 in. thick. Freeze on a flat surface at least 30 minutes, or until firm.
Heat oven to 350°F. Have ready baking sheet(s) and 21/2- and 11/2-in. heart-shaped cookie cutters.
Working with 1 portion of dough at a time, remove top sheet of paper. Cut out as many 21/2-in. hearts as possible (if dough becomes soft, return to freezer). Place hearts on ungreased baking sheet. With the 11/2-in. cutter, cut centers out of half of the hearts. Re-roll and cut scraps.
Bake 6 to 8 minutes, or until lightly golden. Cool slightly before gently (they’re fragile) removing to wire rack(s) to cool completely.
Spread 1 tsp jam on each whole heart. Top with a cutout heart and dust with confectioners’ sugar.
Replace the raspberry jam with sweet orange marmalade.
Use the dough to make large heart-shaped cookies and pipe on a sentiment using tube frosting.
Drizzle cookies with melted chocolate.
|Per Single Serving / Serves 30 Total|
|Calories||113||Calories from fat||45|
|Total Fat||5gm||8%||Saturated Fat||1gm||5%|
Nutrition Facts provided by: Woman's Day
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available.
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