Raspberry Hazelnut Triangles

• 12 lb butter
• 23 cup sugar
• 38 teaspoon salt
• 1 12 egg yolks
• 2 teaspoons vanilla
• 2 13 cups all-purpose flour
• 12 cup seedless red raspberry jam
• 12 cup hazelnuts, finely chopped

1. Preheat oven to 350F.
2. In large bowl of a standing electric mixer beat together butter, sugar, and salt until light and fluffy.
3. Beat in yolks, 1 at a time, and vanilla and beat until smooth.
4. Beat in flour gradually, beating dough until just combined well.
5. Roll out dough between sheets of wax paper into an approximately 14-inch square, about 1/8 inch thick, and remove top sheet of paper.
6. Spread dough with jam and sprinkle with nuts.
7. With a long-bladed knife cut dough into 2-inch squares and halve each square diagonally to form triangles.
8. If dough becomes too soft to work with, transfer it on wax paper to a baking sheet and freeze or chill until firm.
9. Arrange triangles 1/2 inch apart on baking sheets and bake in batches in middle of oven until pale golden, about 12 minutes.
10. Cool cookies on baking sheets 5 minutes and transfer to racks to cool completely.
11. Cookies may be stored between layers of wax paper in airtight containers up to 6 weeks frozen.

butter, sugar, salt, egg yolks, vanilla, flour, red raspberry, hazelnuts

Taken from www.food.com/recipe/raspberry-hazelnut-triangles-378531 (may not work)