Spiced Hazelnut Linzer Cookies

Carla Cardello (www.chocolatemoosey.com)

Yields 16

Spiced Hazelnut Linzer Cookies

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Ingredients

• 1 1/2 cups ground hazelnuts
• 2 cups all purpose flour
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground clove
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, softened
• 1/4 cup brown sugar
• 1/4 cup molasses
• 1 egg
• 1/3 cup chocolate hazelnut spread

Instructions

1. In a large bowl, whisk together the hazelnuts, flour, ginger, cinnamon, nutmeg, clove, and salt.
2. In a large mixing bowl, beat together the butter, brown sugar, and molasses until smooth, about 2-3 minutes. Add the egg and beat 1 minute more. Gradually add the flour mixture until just incorporated (do not overmix).
3. Divide the dough in half. Put one dough half between two pieces of plastic wrap and flatten into a disk. Using a rolling pin, roll out the dough until about 1/4-inch thick. Repeat with the other dough half. Place both in the refrigerator and chill at least 2 hours.
4. Preheat oven to 375F. Line two baking sheets with parchment paper.
5. Take one dough half out and peel off the top plastic wrap. Using a 2.5-inch scalloped cookie cutter, cut out as many cookies as you can and place on the baking sheets. Gather up the scraps, roll out to 1/4-inch thick, and cut out more cookies. Once the first dough half is gone, repeat with the second dough half. If the dough gets too warm and keeps sticking at any time, place back in the refrigerator until cold again.
6. Using the wide end of a piping tip, cut out a circle in the center of half the cookies. Transfer the rounds to the baking sheets to bake along with the cookies.
7. Bake for 11-13 minutes or until dry and just firm to the touch. Let cool for a few minutes then transfer cookies to a cooling rack.
8. Once the cookies are completely cooled, place about 1 teaspoon chocolate hazelnut spread onto each cookie without a hole. Top with the other cookies. Store in an airtight container.