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| Lemon-Marmalade Cookie Sandwiches |
"A little extra paintings, but worth the attempt."
Ingredients :
- half of cup butter, softened
- 1/2 cup sifted confectioners' sugar
- 2 teaspoons lemon zest
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- half of cup toasted hazelnuts
- 1/four teaspoon salt
- 1/four teaspoon ground cinnamon
- three tablespoons lemon marmalade
Instructions :
| Prep : | Cook : 6M | Ready in : |
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- In a blending bowl beat butter and 1/2 cup sugar with an electric powered mixer till smooth. Beat in lemon peel and vanilla.
- In a meals processor, finely grind flour, nuts, salt and cinnamon. Add to butter mixture and mix simply until dough holds collectively.
- Gather dough right into a ball and flatten into a disk. Wrap in plastic and sit back for approximately 1 hour or until company.
- Preheat oven to 325 tiers F. Butter cookie sheet.
- Roll dough on a lightly floured floor to one/4-inch thick. Cut out cookies with a 3-inch round cookie cutter. Gather scraps right into a ball and re-roll to one/four-inch thick. Cut out cookies, forming overall of 12. Transfer cookies to the cookie sheet.
- Using a 1-inch round cookie butter, cut out the center of 6 cookies and remove. Bake approximately 20 minutes or until golden. Cool on rack for 5 mins.
- Leaving a 1/eight-inch border, unfold 1 half teaspoons of marmalade lightly over each cookie with out a hollow. Sift additional powdered sugar over cookies with holes. Place cookies with holes sugar side up atop jam-protected cookies.
Notes :
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