These cookies are like bite-size Linzertortes. Instead of being cut into triangles as suggested below, the dough can be cut into whatever other shape is preferred.
Ingredients
1/2 prepared Basic Butter Cookie Dough
1/3 cup seedless raspberry jam
1/2 cup finely chopped hazelnuts
Directions
Preheat oven to 350°F.
Roll out dough between sheets of wax paper into an approximately 14-inch square, about 1/8 inch thick, and remove top sheet of paper. Spread dough with jam and sprinkle with nuts. With a long-bladed knife cut dough into 2-inch squares and halve each square diagonally to form triangles. If dough becomes too soft to work with, transfer it on wax paper to a baking sheet and freeze or chill until firm.
Arrange triangles 1/2 inch apart on baking sheets and bake in batches in middle of oven until pale golden, about 12 minutes. Cool cookies on baking sheets 5 minutes and transfer to racks to cool completely. Cookies may be stored between layers of wax paper in airtight containers up to 6 weeks frozen.
