Saturday, April 2, 2011

Hazelnut Daisies Recipe

Servings: about 2 dozen
Prep: 20 mins
Total: 3 hrs 30 mins
  • 3/4 cup butter, softened
    3/4 cup confectioners' sugar
  • 1 teaspoon vanilla
  • 1 egg yolk
    1-1/3 cups all-purpose flour
  • Pinch salt
  • 1/2 cup hazelnuts, toasted and ground fine
  • 1/4 cup seedless raspberry jam
  • Confectioners' sugar, for dusting

1. Beat butter and sugar in bowl until light and fluffy, 1 to 2 minutes. Stir in vanilla, egg yolk, flour, salt and hazelnuts until well blended. Refrigerate dough, covered, 3 to 4 hours or overnight.
2. Heat oven to 350 degrees F.
3. Divide dough in half. Roll out half 1/8 inch thick on generously floured surface with floured rolling pin. Cut with 2-inch daisy cookie cutter. Using 1-inch cutter, cut hole in half the cookies. Place on nonstick baking sheet. Reroll scraps; cut out cookies.
4. Bake in 350 degrees F oven until edges are very light brown, 10 to 12 minutes. Let cool on sheet 1 minute. Remove to wire rack to cool. Repeat with remaining half of dough.
5. Spread about 1/2 teaspoon jam on underside of solid cookies; place cookie with hole on top. Dust with sugar.

Nutrition Facts
Calories 119, Total Fat 8 g, Saturated Fat 4 g, Cholesterol 24 mg, Sodium 8 mg, Carbohydrate 11 g, Fiber 1 g, Protein 1 g.
Percent Daily Values are based on a 2,000 calorie diet


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