JAM FILLED HAZELNUT COOKIES BY GRANDMA ABRAMS


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Serves Makes 2 dozen cookies | Prep Time | Cook Time

Why I Love This Recipe


Ingredients You'll Need

1 cup sweet butter, softened
1 cup powdered sugar
1 tablespoon brandy or rum
1 cup ground hazelnuts
2 cups flour, sifted
½ teaspoon baking powder
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½ cup Strawberry jam- this makes 2 cups, but you can use
remaining jam for another time:
2 cups sugar
2 cups water
6 cups beautifully ripe strawberries
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Powdered sugar


Directions

Cream butter and powdered sugar until fluffy. Add brandy, hazelnuts, baking powder, and flour. Blend until dough is soft. Place in plastic wrap or baggie and refrigerate overnight.


Roll out half of the dough on cold board and cut with 1½-inch fluted cookie cutter. Cut small circles in center of half of the cookies. Place on parchment-lined cookie sheet and bake at 350 degrees for 12 to 15 minutes. Cool on cookie rack.


For Strawberry Jam, bring sugar and water to boil over high heat. Boil until sugar dissolves in water. Let cool.


Slice green leaves and stems of strawberries. Place strawberries into large bowl. Pour sugar/water mixture over top and cover tightly with plastic wrap. Marinate for 3 days at room temperature. This will bring the natural pectin out of the fruit.


Pour strawberries and liquid into a large 12-inch non-stick pan. Bring mixture to a boil and reduce heat. Simmer until thick. Pour into jars. Cool and cover. Refrigerate. Use as needed.


Spread strawberry jam on bottom of cookie with hole. Sprinkle powdered sugar on cookie with hole. Sandwich together. Fill remaining jam into parchment cone. Pipe into center. Place on plates. Serve and enjoy!


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