Lemon Hazelnut Cookie Sandwiches

• 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

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

flour, hazelnuts, salt, ground cinnamon, unsalted butter, powdered sugar, vanilla, lemon marmalade, powdered sugar

Taken from www.epicurious.com/recipes/food/views/lemon-hazelnut-cookie-sandwiches-450 (may not work)