Linz cookies

Ingredients:

• 3/4 tbsp. blanched roasted hazelnuts
• 2/3 cup granulated sugar
• 2 cups premium flour
• 0.5 tsp baking powder
• 1 teaspoon ground cinnamon
• 0.5 tsp salt
• 1/8 tsp ground cloves
• 12 tbsp unsalted butter, softened
• 1 large egg
• 0.5 tsp vanilla extract
• 1 teaspoon finely grated lemon zest
• Powdered sugar, for dusting
• About 0.5 cups raspberry or apricot jam, for the filling

Preparation:

1. Combine the hazelnuts with 1/8 cup sugar in a food processor and process until finely ground. Transfer to a bowl and stir in the flour, baking powder, cinnamon, salt, and cloves.
2. In a large bowl, beat the butter with the remaining 1/8 cup sugar until fluffy. Stir in the egg, vanilla extract, and lemon zest. Gradually fold in the flour mixture and knead until smooth. Divide the dough in half, flatten each half into a 12 cm (5 in) disc, and wrap in plastic wrap. Refrigerate until firm, at least 1 hour or up to 24 hours.
3. Roll each dough disk between two sheets of parchment paper to a thickness of 0.3 cm. Refrigerate until firm, about 20 minutes.
4. Line two baking sheets with parchment paper. Cut out shapes (stars or Christmas trees) using a 2-inch cookie cutter and arrange them 1 inch apart on the prepared baking sheets. Cut out the centers of half the cookies using a smaller cookie cutter of the same shape. Refrigerate the dough for 10 minutes. Roll out the scraps again and cut out shapes. Refrigerate the dough if it becomes too soft.
5. Preheat oven to 350°F (175°C). Bake until the cookies are golden brown around the edges, 12-15 minutes. Let cool on the baking sheets for 2 minutes, then transfer to a wire rack.
6. Dust the holed cookies with powdered sugar. Spread about 1 teaspoon of jam on the back of each whole cookie, then press the windowed cookies onto them. Store in a tightly sealed container for up to 3 days..