These tender hazelnut sandwich cookies originated in Austria, but they frequently appear on Christmas cookie trays in this country. Under a generous dusting of confectioners' sugar, their trademark raspberry filling peeks through a hole cut in the top cookie.




  • Heat oven to 350 degrees F.

  • Beat butter and sugar in large bowl with mixer until light and fluffy.

  • Beat in egg, egg yolk, lemon rind and vanilla. Stir in nuts.

  • Mix flour, baking powder and cinnamon on waxed paper. Stir into egg mixture, blending well to make a stiff dough; use hands if necessary to mix the ingredients together. Wrap in waxed paper and chill several hours or overnight.

  • Divide dough into quarters. Work with one-quarter at a time and refrigerate the rest. Roll quarter between sheets of waxed paper to about 1/4-inch thickness. With 2-inch round cookie cutter, cut as many circles from dough as possible. Carefully remove circles from waxed paper and place on ungreased baking sheet. Repeat process with remaining 3 quarters. Refrigerate scraps for second rolling.

  • With a 3/4-inch round cookie cutter, cut out and remove center of half the circles on baking sheets. Reroll the scraps.

  • Bake in 350 degree F oven for 8 to 9 minutes or until edges are golden. Remove from oven and cool cookies on baking sheet for about 5 minutes. Carefully remove cookies with metal spatula to wire racks to cool completely.

  • Heat jam in small saucepan. Spread each of the solid cookies with thin layer of jam. Top each with a cut-out cookie and gently press together to form sandwich.

  • Place cookies on wire rack placed over waxed paper. Dust with confectioners sugar. Spoon a small amount of jam in opening of each cookie. Allow to set. Makes about 4 dozen cookies.

Nutrition Facts

153 calories; 9 g total fat; 24 mg cholesterol; 13 mg sodium. 17 g carbohydrates; 2 g protein;