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1
Dough: In a medium bowl, blend the flour, ground nuts, and cinnamon briefly with a wire whisk; set aside.
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2
In the large bowl of an electric mixer, cream the butter at medium-low speed until smooth, about 1 minute.
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3
Beat in the sugar at medium speed until well combined and slightly fluffy, scraping down the sides of the bowl.
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4
Lower mixer sped, gradually add the dry ingredients, and mix just until the mixture is thoroughly combined.
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5
Divide the dough in thirds.
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6
Roll out each portion of dough between 2 sheets of waxed paper to form a circle 11 inches in diameter and 1/8 inch thick.
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7
Leaving the dough circles between the sheets of waxed paper, stack them on a baking sheet and refrigerate until firm, for at least 2 hours or up to 3 days; or freeze, well wrapped, up to 1 month.
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8
Adjust rack to lower third of oven and preheat oven to 325 degrees F. Line two large cool baking sheets with parchment paper.
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9
Remove one dough package at a time from refrigerator.
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10
Peel off top sheet of waxed paper, replace it loosely on top, and flip the entire package over.
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11
Peel off and discard the second sheet of waxed paper.
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12
Using a 1 1/2-inch round cutter, cut out circles in the dough.
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13
Using the narrow end of a 3/8-inch plain pastry tip (such as Ateco #3) as a cutter, cut out three small holes in each circle.
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14
Space the cookies 1/2 inch apart on a baking sheet.
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15
Bake for 13 to 15 minutes, or until the cookies are pale golden, no longer appear raw or shiny, and feel slightly firm (lightly touch a few).
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16
Place baking sheet on wire rack to cool 5 minutes.
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17
Lift the cookies from the parchment with a metal spatula to a rack to cool.
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18
Repeat with the other two portions of dough, cutting out holes in only one-quarter of these circle in order to sandwich the cookies later.
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19
Keep in mind that when there is a mixture of cookies with and without holes, the cookies with holes bake faster.
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20
Remove them from the oven with a metal spatula to a wire rack.
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21
Return the baking sheet to the oven until the remaining cookies are done.
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22
Decoration: Using a sieve, dust the powdered sugar just over the tops of the cookies with holes.
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23
In a small saucepan, boil the currant jelly for 2 minutes to evaporate some of its liquid.
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24
Cool just until warm.
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25
Spoon about 1/4 teaspoon jelly on each plain circle, baked-bottom side up.
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26
Center a sugared circle on top of a jellied bottom, and gently press so the jelly fills in the three holes.
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27
Repeat with the remaining cookies.
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28
Stack undecorated cookies in an airtight metal contained and store at room temperature up to 10 days.
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29
Store decorated cookies in a single layer in a covered foil-lined cardboard container, such as a cake box, at room temperature up to 3 days.
