Raspberry Hazelnut Triangles

• 1/2 prepared Basic Butter Cookie Dough
• 1/3 cup seedless raspberry jam
• 1/2 cup finely chopped hazelnuts

1. Preheat oven to 350F.
2. 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.
3. Spread dough with jam and sprinkle with nuts.
4. With a long-bladed knife cut dough into 2-inch squares and halve each square diagonally to form triangles.
5. If dough becomes too soft to work with, transfer it on wax paper to a baking sheet and freeze or chill until firm.
6. Arrange triangles 1/2 inch apart on baking sheets and bake in batches in middle of oven until pale golden, about 12 minutes.
7. Cool cookies on baking sheets 5 minutes and transfer to racks to cool completely.
8. Cookies may be stored between layers of wax paper in airtight containers up to 6 weeks frozen.

butter, seedless raspberry jam, hazelnuts

Taken from www.epicurious.com/recipes/food/views/raspberry-hazelnut-triangles-13499 (may not work)