Hazelnut Daisies

Hazelnut Daisies
Red raspberry jam makes a delicious filling for these rolled hazelnut cookies. These versatile cookies are perfect for holiday baking as well as special occasions year-round.
Prep 20 m
Chill 180 - 240 m
Bake 10 - 12 m
Chill or overnight



  1. 1 of 5 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. 2 of 5 Heat oven to 350 degrees F.
  3. 3 of 5 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. 4 of 5 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. 5 of 5 Spread about 1/2 teaspoon jam on underside of solid cookies; place cookie with hole on top. Dust with sugar.
Nutrition Information for Hazelnut Daisies
Servings Per Recipe:
Per Serving: 119 kcal cal., 8 mg sodium, 1 g fiber, 4 g sat. fat, 24 mg chol., 8 g Fat, total, 11 g carb., 1 g pro.