Photo: Linda Pugliese; Styling: Mary Clayton Carl
Hands-on Time
55 Mins
Total Time
3 Hours 30 Mins
Makes 9 servings

The perfect tea-time cookie.

How to Make It

Step 1

Preheat oven to 350°. Line 2 baking sheets with parchment paper.

Step 2

Sprinkle hazelnut meal into an even layer on a jelly-roll pan; bake 6 minutes or until golden and fragrant. Let cool completely.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

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