LEMON HAZELNUT COOKIE SANDWICHES

Lemon Hazelnut Cookie Sandwiches image

Yield Makes 6

Number Of Ingredients 10

1 cup all purpose flour
1/2 cup toasted hazelnuts (about 2 ounces)
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup powdered sugar
2 teaspoons grated lemon peel
1 teaspoon vanilla extract
3 tablespoons lemon marmalade
Additional powdered sugar

Steps:

Finely grind flour, nuts, salt and cinnamon in processor. Using electric mixer beat butter and 1/2 cup sugar in large bowl until smooth. Beat in lemon peel and vanilla. Add dry ingredients to butter mixture and mix just until dough holds together. Gather dough into ball; flatten into disk. Wrap in plastic and chill until firm, about 1 hour.
Position rack in center of oven and preheat to 325°F. Butter large baking sheet. Roll out dough on lightly floured surface to 1/4-inch thickness. Using 3-inch round cookie cutter, cut out cookies. Gather scraps into ball. Reroll dough to 1/4-inch thickness. Cut out additional cookies, forming total of 12. Transfer rounds to prepared sheet. Using 1-inch round cookie cutter, cut out center of 6 cookies and remove. (Can be baked for snacks.)
Bake cookies until golden, about 20 minutes. Transfer sheet to rack and cool 5 minutes. Transfer cookies to rack and cool completely.
Spread 1 1/2 teaspoons marmalade evenly over each cookie without a hole, leaving 1/8-inch border uncovered. Sift additional powdered sugar over cookies with holes; arrange powdered sugar side up atop jam-covered cookies. (Can be prepared up to 2 days ahead. Store cookie sandwiches in single layer in airtight container at room temperature.)