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1
Combine flour and spices.
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2
Beat butter and 1 cup sugar in large bowl with mixer until blended.
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3
Add egg yolks; mix well.
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4
Gradually beat in flour mixture.
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5
Add nuts; mix well.
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6
Divide dough in half.
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7
Shape each half into ball; flatten slightly.
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8
Wrap individually in plastic wrap.
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9
Refrigerate 1 hour.
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10
Heat oven to 350 degrees F. Roll out 1 dough piece on lightly floured surface to 1/8-inch thickness; cut into 24 rounds with 2-1/2 inch cookie cutter, rerolling dough scraps as necessary.
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11
Transfer to baking sheets.
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12
Use 1-inch round cookie cutter to cut out centers from 12 rounds.
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13
Repeat with remaining dough.
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14
Bake 10 to 12 min.
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15
or until edges are golden brown.
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16
Cool on baking sheets 3 min.
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17
Remove to wire racks; cool completely.
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18
Spread jam over whole cookies.
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19
Use fine-mesh strainer to evenly sprinkle 1 Tbsp.
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20
of the remaining sugar over remaining cookies; place, sugar sides up, over jam-topped cookies.
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21
Melt chocolate as directed on package.
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22
Beat cream cheese with mixer until creamy.
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23
Beat in chocolate, then remaining sugar until light and fluffy.
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24
Spoon heaping teaspoon of the chocolate mixture onto center of each cookie.
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25
Let stand 10 min.
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26
or until chocolate is firm.
