Hazelnut, Rosemary, And Plum Linzer Cookies

• 1/2 cup hazelnut meal
• 3/4 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 teaspoon vanilla extract
• 1 large egg
• 1 large egg yolk
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons finely chopped fresh rosemary
• 1/4 teaspoon salt
• 1/2 cup plum preserves
• 2 tablespoons powdered sugar

1. Preheat oven to 350u0b0. Line 2 baking sheets with parchment paper.
2. Sprinkle hazelnut meal into an even layer on a jelly-roll pan; bake 6 minutes or until golden and fragrant. Let cool completely.
3. Combine butter and sugar in a large bowl. Beat with a mixer at medium speed for 5 minutes or until light and fluffy. Beat in vanilla. Add egg and egg yolk, 1 at a time, beating well after each addition.
4. Lightly spoon flour into dry measuring cups; level with a knife. Whisk together flour, hazelnut meal, rosemary, and salt in a bowl. Add flour mixture to butter mixture; beat at low speed until just combined. (Dough will be a little sticky.) Divide dough in half, and shape each half into a 4-inch disc. Wrap with plastic wrap; chill 2 hours.
5. Roll 1 dough disc into 1/4-inch thickness on a well-floured surface; cut with a 2 1/2-inch rectangular scalloped-edge cookie cutter to form 18 cookies, rerolling dough scraps as necessary. Repeat with remaining dough disc; use a 1 1/2-inch rectangular scalloped-edge cookie cutter to remove centers of 18 rectangles.
6. Arrange cookies 1 inch apart on prepared baking sheets. Chill cookies on baking sheets 30 minutes. Bake 13 minutes or until edges are lightly browned. Remove from pans; let cool completely on wire racks.
7. Spread center of each whole cookie with 1 teaspoon preserves. Sprinkle cutout cookies with powdered sugar. Place 1 cutout cookie on top of each whole cookie.

hazelnut meal, unsalted butter, granulated sugar, vanilla, egg, egg yolk, flour, fresh rosemary, salt, plum preserves, powdered sugar

Taken from www.myrecipes.com/recipe/hazelnut-rosemary-plum-linzer-cookies (may not work)