Viennese Christmas cookies

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Makes 4 dozen cookies

11⁄4 cups (21⁄2 sticks) unsalted butter
2⁄3 cup granular sugar
2 cups all-purpose flour
1 cup ground almonds
3⁄4 cup skinned, toasted hazelnuts (filberts), ground
1 tsp. cinnamon
1 cup seedless raspberry jam
Confectioners’ sugar for dusting

Cream the butter and sugar until light and fluffy.  With a wooden spoon, stir the flour, almonds, hazelnuts and cinnamon to make a slightly stiff dough.  Wrap in plastic wrap and refrigerate at least one hour.  Roll out the dough 1⁄8 inch thick on a lightly floured surface.  Cut out 48 shapes (trees, stars, circles, etc.).  Place on a lightly greased baking sheet or a baking sheet lined with parchment or a silpat.
Cut out another 48 shapes with the same cutter.  Using a ¼-inch round cutter, cut a hole in each of the second batch of cookies.  If there is any extra dough, roll it out, then cut an even number of shapes and make holes in half of them.
Bake the cookies in a preheated 350° oven until slightly browned, about 10 to 12 minutes.  Remove to a wire rack to cool completely.
When the cookies have cooled, spread the solid shapes with a thin layer of the raspberry jam.  Dust the shapes with the holes with confectioners’ sugar and place on top of the jam-covered shapes.  Store in an airtight container.