Think of these beautiful cookies as mini blooming versions of the classic linzer tart. They boast the same mouthwatering combination of buttery hazelnuts and fruity jam, just in a smaller package.
You can also find the recipe on MarthaStewart.com.
Pulse hazelnuts in a food processor until finely ground.2.
In a large bowl, with an electric mixer on medium, beat butter and granulated sugar until pale and fluffy, about 2 minutes. Add egg and beat until smooth. Beat in vanilla.3.
In a medium bowl, whisk together ground hazelnuts, flour, baking powder, cinnamon, salt and nutmeg. Add to butter mixture and beat on low until just combined. Divide dough in half, shape each half into a disk, and wrap in plastic. Refrigerate until firm, at least 1 hour and up to overnight.4.
Preheat oven to 350°F. On lightly floured parchment, roll out one disk of dough 1/4-inch thick. Using a 3½-inch flower-shaped cutter, cut out cookies. (If dough is too soft, freeze 10 minutes.) Using a large spatula, transfer to parchment-lined baking sheets. Using a 3/4‑inch petal-shaped cutter, cut out centers of petals from half the cookies. Repeat process with remaining disk of dough. Gather scraps from both disks, re-roll and cut.5.
Place cookie tops (with cutouts) on one baking sheet and bottoms (solid cookies) on the other. The thinner, more fragile tops will bake more quickly, and may need to be removed from the oven before the bottoms are finished baking. Bake cookies, rotating halfway through, until edges are slightly golden, 12-14 minutes. Transfer sheets to wire racks and let cool completely.6.
Lightly sift powdered sugar over cookies with cutout petals. Spread a heaping teaspoon of jam on each solid cookie and carefully sandwich with sugared cookies. (Unfilled cookies can be stored in an airtight container at room temperature up to 2 days. Fill with preserves just before serving.)