VIENNESE XMAS COOKIES

With a couple of slight variations, this is a recipe from THE SILVER

PALATE COOKBOOK, VOL 2.





*VIENNESE XMAS COOKIES



2 1/2 sticks sweet butter, softened 2/3 cup sugar

2 cups unbleached white flour 1 cup ground almonds

3/4 cup skinned toasted ghazelnuts, ground 1 tsp. cinnamon

1 cup seedless raspberry jam powdered sugar



Cream butter and sugar together with an electric mixer until light

and fluffy. Using a wooden spoon, beat in flour, almonds,

hazelnuts and cinnamon to make a slightly stiff dough. Wrap

in plastic and chill for one hour.



Preheat oven to 350 F. Lightly grease a cookie sheet.



Roll out dough 1/8 inch thick on a lightly floured surface.

Cut out 24 cookies with cutter. Place on cookie sheets.



Cut out another 24 cookies with the same patterns. Place these

on another greased cookie sheet. Bake all cookies for 10 to 12

minutes. Cool completely.



Spread jam on the side of one cookie. Place matching cookie over



*the jam. Dust cookies with confectioners sugar.



Makes 2 1/2 to 3 dozen cookies.



Source:

rec.food.cooking