Linzer Cookies

• 3/4 cup hazelnuts
• 1/2 cup packed light brown sugar, divided
• 2 1/2 cups all-purpose flour
• 2 tsp cream of tartar
• 1 tsp baking soda
• 1/2 tsp salt
• 1/4 tsp ground cinnamon
• 1 cup butter, softened
• 1 egg
• 1 tsp vanilla
• powdered sugar for decorating, if desired
• 1/2 cup seedless jam (traditionally raspberry)

Heat oven to 350 F. Spread hazelnuts in ungreased shallow baking pan. Bake uncovered about 6 minutes, stirring occasionally. Rub nuts in a kitchen towel to remove loose skins (some skins may not come off); cool 5 to 10 minutes. Turn off oven.

In food processor bowl with metal blade, place nuts and 1/4 cup of the brown sugar. Cover; process with about 10 on-and-off pulses, 2 to 3 seconds each, until nuts are finely ground but not oily. In small bowl, mix flour, cream of tartar, baking soda, salt and cinnamon; set aside.

In large bowl, beat butter and remaining 1/4 cup brown sugar with electric mixer on medium speed about 3 minutes or until smooth. Add nut mixture; beat about 1 minute or until mixed. Beat in egg and vanilla. With spoon, stir in flour mixture just until blended. Shape dough into 2 balls; flatten each into a round. Wrap separately in plastic wrap; refrigerate at least 2 hours or until firm.

Heat oven to 425 F. Remove 1 dough round from refrigerator. On well-floured surface, roll dough with floured rolling pin until about 1/8-inch thick. Cut with 2 1/2 inch cookie cutter in desired shape. On ungreased cookie sheets, place cutouts about 1 inch apart.

Roll and cut other half of dough. Using a 1-inch square or round cutter, cut out the center of half of the cookies. Reroll dough centers and cut out more cookies.

Bake 4 to 5 minutes or until edges are light golden brown. Remove from cookie sheets to cooling racks. Cool 10 minutes. Lightly sprinkle powdered sugar over cookies with center cutouts. For each sandwich cookie, spread about 1 teaspoon raspberry jam over bottom of 1 whole cookie; top with cutout cookie, bottom side down. Cool completely, about 1 hour.

Makes 26 servings, 4 WW PointsPlus each.