Hazelnut Rosemary Jam Cookies

1. 1

   Toast and grind hazelnuts. Preheat oven to 350u00b0F. Spread hazelnuts in single layer on a baking sheet. Toast in oven until fragrant, about 5 to 10 minutes When nuts are totally cooled, grind in a food processor, using short bursts; Leave ground hazelnuts in processor bowl.

2. 2

   Make the cookie dough. Cream softened butter and sugar in a large bowl with an electric beater. Beat in egg and salt. Using a low speed on the mixer Sprinkle chopped rosemary over hazelnuts in food processor and pulse a few times to incorporate it evenly in the ground nuts. Gradually add to butter/sugar/flour mixture, again using a low speed on your mixer. Cover bowl with plastic wrap and refrigerate dough for 2 hours or overnight

3. 3

   Bake the cookies. Preheat oven to 375u00b0F. Roll dough into 1-inch balls, about 1 level tablespoon of dough per cookie. Arrange a dozen of them on a sheet of parchment paper that fits your cookie sheet. Slightly flatten balls with the palm of your hand-they will spread more during baking, so don't squash them. Slide the parchment paper sheet onto cookie sheet and bake until the cookies are lightly golden, about 8 to 12 minutes

4. 4

   When the first batch is done, slide the baked-cookie-laden parchment paper off the cookie sheet and onto a table or countertop. Slide the raw-cookie-dough-laden parchment sheet onto the cookie sheet and pop it into the oven. [Marion found this excellent tip somewhere. It's not only easier than transfering still soft cookies from a hot cookie sheet and safer than trying to flatten cookie dough balls on said hot sheet-if the raw cookies sit on the hot sheet for too long before going into the oven, they tend to spread out too much, literally melting.]

5. 5

   While cookies are still warm, press indentations into the tops. Spoon a half-teaspoon or so of warmed jam into each cookie. Let cookies cool slightly, then transfer to plates.

* Per serving · 4 servings · Values may vary.

No additional tips available.