Jam And Hazelnut Cookies Food

HAZELNUT SHORTBREAD COOKIES RECIPE

Steps:

• Toast raw hazelnuts at 350 degrees Fahrenheit for 5-7 minutes until fragrant. Cool the nuts to room temperature, then husk them by rubbing a handful of hazelnuts between your hands. This should do a pretty good job of getting rid of most of the skins. Some will remain - that's OK.
• To make finely ground nuts, place toasted and husked hazelnuts and 1/4 cup sugar into food processor and process until finely ground.
• Add 3/4 cup and 2 tablespoons of flour and a pinch of salt to the food processor and pulse to combine. Add butter and process until dough forms, scraping the sides of the food processor bowl with spatula if necessary. The dough will be soft.
• On a flour-dusted surface, roll dough into 2 logs, each about 1 inch wide. Wrap each log in plastic wrap and place wrapped cookie dough in the freezer for 30 minutes, then in the refrigerator for 30 minutes.
• Preheat oven to 325 Fahrenheit.
• After cookie dough has been in the freezer and in the refrigerator, unwrap plastic and slice each log into thin cookie slices.
• Place cookie slices on a parchment-lined ungreased baking sheet, spacing 2 inches apart.
• Bake for about 12-15 minutes, don't let the cookies get brown.
• Cool cookies on baking sheet for 5 minutes, after that transfer cookies to wire rack to continue cooling. Using sifter, sprinkle cookies with powdered sugar.
• Store cookies in airtight container - they can last about 2 weeks.

OATY HAZELNUT COOKIES

Steps:

• Heat oven to 180C/160C fan/gas 4 and lightly grease a non-stick baking tray (or line a normal baking tray with baking parchment). Tip the butter and syrup into a small non-stick pan and melt together, then add the apple and cook, stirring, over a medium heat until it softens, about 6-7 mins. Stir in the cinnamon and raisins.
• Mix the oats, spelt flour, and hazelnuts in a bowl, pour in the apple mixture, then add the egg and beat everything together really well.
• Spoon onto the baking tray, well spaced apart to make 9 mounds, then gently press into discs. Bake for 18-20 mins until golden, then cool on a wire rack. Will keep for 3 days in an airtight container or 6 weeks in the freezer.

HAZELNUT LINZER COOKIES WITH BLACKBERRY JAM

Steps:

• Whisk first 5 ingredients in medium bowl to blend. Beat butter, 1 cup powdered sugar, and citrus peels in large bowl until fluffy. Beat in egg yolks. Beat in dry ingredients in 4 additions; beat in nuts. Gather dough into ball; flatten into disk. Wrap; chill at least 1 hour and up to 1 day.
• Preheat oven to 325°F. Line 2 large rimmed baking sheets with parchment paper. Roll out half of dough on lightly floured surface to 1/8-inch thickness. Using 2-inch round cutter, cut out rounds. Using 3/4-inch round cutter, cut out center of half of rounds to make rings. Transfer rounds and rings to prepared sheets. Gather dough scraps; chill.
• Bake cookies until golden, reversing sheets after 10 minutes, about 22 minutes total. Cool completely on sheets. Repeat until all dough is used. Do ahead Store airtight at room temperature up to 2 days or freeze up to 2 weeks.
• Arrange cookie rings on work surface. Sift powdered sugar over. Spread 1 teaspoon jam on each cookie round. Press rings onto jam on rounds. Do ahead Can be assembled 1 day ahead. Store between sheets of waxed paper in airtight container at room temperature.

JAM AND HAZELNUT COOKIES

Steps:

• BEAT sugar and shortening in large bowl with electric mixer at medium speed until light and fluffy. Add egg, vanilla and lemon peel, beating until well blended. Combine flour, ground hazelnuts, baking powder, salt and cinnamon in medium bowl. Add flour mixture gradually to shortening mixture at low speed until smooth. Divide dough into 4 equal pieces. Wrap each one with plastic wrap. Freeze 30 minutes.
• HEAT oven to 350 degrees F. Roll 1/4 of dough between 2 sheets of lightly floured wax paper to 1/8-inch thickness. Remove top sheet of wax paper. Cut with a floured 2-inch round scalloped cutter. Cut centers out of half of the cookies with a 3/4 to 1-inch cutter. Place 2-inches apart on ungreased baking sheet.
• BAKE 6 to 7 minutes or until edges are light golden brown. Cool 1 minute on baking sheet. Remove to cooling rack. Repeat with remaining dough. Spread about 1/2 teaspoon preserves on bottom side of each whole cookie. Sprinkle tops of center cut-out cookies with powdered sugar. Place on top of cookies with preserves.

JAM AND HAZELNUT COOKIES

Steps:

• 1. BEAT sugar and shortening in large bowl with mixer on medium speed until light and fluffy. Add egg, vanilla and lemon zest; beating until well blended. Combine flour, hazelnuts, baking powder, salt and cinnamon in medium bowl. Gradually add to shortening mixture. Beat on low until smooth. Divide dough into 4 equal pieces. Wrap each one with plastic wrap. Freeze 30 minutes.
• 2. HEAT oven to 350ºF. Roll 1/4 of dough between 2 sheets of lightly floured wax paper to 1/8-inch thickness. Remove top sheet of wax paper. Cut with floured 2-inch round scalloped cutter. Cut centers out of half of the cookies with 3/4 to 1-inch cutter. Place 2-inches apart on baking sheet.
• 3. BAKE 6 to 7 minutes or until edges are light golden brown. Cool 1 minute on baking sheet. Remove to cooling rack. Repeat with remaining dough. Spread about 1/2 teaspoon preserves on bottom side of each whole cookie. Sprinkle tops of center cut-out cookies with powdered sugar. Place on top of cookies with preserves.

JAM AND HAZELNUT COOKIES

Steps:

• BEAT sugar and shortening in large bowl with electric mixer at medium speed until light and fluffy. Add egg, vanilla and lemon peel, beating until well blended. Combine flour, ground hazelnuts, baking powder, salt and cinnamon in medium bowl. Add flour mixture gradually to shortening mixture at low speed until smooth. Divide dough into 4 equal pieces. Wrap each one with plastic wrap. Freeze 30 minutes.
• HEAT oven to 350ºF. Roll 1/4 of dough between 2 sheets of lightly floured wax paper to 1/8-inch thickness. Remove top sheet of wax paper. Cut with a floured 2-inch round scalloped cutter. Cut centers out of half of the cookies with a 3/4 to 1-inch cutter. Place 2-inches apart on ungreased baking sheet.
• BAKE 6 to 7 minutes or until edges are light golden brown. Cool 1 minute on baking sheet. Remove to cooling rack. Repeat with remaining dough. Spread about 1/2 teaspoon preserves on bottom side of each whole cookie. Sprinkle tops of center cut-out cookies with powdered sugar. Place on top of cookies with preserves.
• If dough becomes too soft while cutting, place in freezer for 10 minutes.

HAZELNUT BUTTER RECIPE

Steps:

• Food processor method: Place the toasted hazelnuts in a food processor container fitted with the metal blade.
• Process to a coarse texture (like crunchy peanut butter), about 3 minutes.
• Gradually add the sugar and salt.
• Scrape down sides; continue to process until desired texture is achieved, about 4 to 7 minutes.
• Shelf life is about 3 months in the refrigerator.
• Blender method: Place toasted hazelnuts and 1 Tbs. of vegetable oil in blender container and grind to meal on low speed.
• Continue to blend on low for several minutes, scraping down sides of container as required and adding another Tbs. of oil, if necessary.
• When butter is fairly soft, blend on high for 2 to 3 minutes or until desired texture is achieved.
• Gradually add the sugar and salt; blend on low until thoroughly mixed.
• * To toast hazelnuts, spread the shelled nuts in a shallow pan and roast at 275 degrees F for 20 to 30 minutes or until the skins crack.
• To remove skins, rub nuts while warm with a rough cloth.
• Crunchy variation: Stir in 1/4 C. roasted, chopped hazelnuts or roasted (or raw) sunflower seeds to finished butter.
• Makes about 1 C. butter.

HAZELNUT-TOPPED APRICOT BAR COOKIES

Steps:

• Preheat oven to 350°F. Butter bottom of 13 x 9 x 2-inch baking pan. Combine nuts, 1 cup sugar and cinnamon in processor; blend until nuts are finely ground.
• Combine 1/2 cup sugar, flour, butter, egg yolks, vanilla and salt in processor; blend just until combined. Spread dough over bottom of prepared pan. Bake until golden, about 15 minutes. Cool 10 minutes. Maintain oven temperature.
• Spread preserves over crust. Beat whites in medium bowl until stiff but not dry. Fold in nut mixture. Spread nut meringue over preserves layer. Bake until meringue is firm to touch, about 25 minutes. Cool completely. Cut into squares.