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1
Finely grind flour, nuts, salt and cinnamon in processor.
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2
Using electric mixer beat butter and 1/2 cup sugar in large bowl until smooth.
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3
Beat in lemon peel and vanilla.
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4
Add dry ingredients to butter mixture and mix just until dough holds together.
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5
Gather dough into ball; flatten into disk.
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6
Wrap in plastic and chill until firm, about 1 hour.
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7
Position rack in center of oven and preheat to 325F.
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8
Butter large baking sheet.
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9
Roll out dough on lightly floured surface to 1/4-inch thickness.
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10
Using 3-inch round cookie cutter, cut out cookies.
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11
Gather scraps into ball.
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12
Reroll dough to 1/4-inch thickness.
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13
Cut out additional cookies, forming total of 12.
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14
Transfer rounds to prepared sheet.
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15
Using 1-inch round cookie cutter, cut out center of 6 cookies and remove.
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16
(Can be baked for snacks.)
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17
Bake cookies until golden, about 20 minutes.
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18
Transfer sheet to rack and cool 5 minutes.
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19
Transfer cookies to rack and cool completely.
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20
Spread 1 1/2 teaspoons marmalade evenly over each cookie without a hole, leaving 1/8-inch border uncovered.
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21
Sift additional powdered sugar over cookies with holes; arrange powdered sugar side up atop jam-covered cookies.
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22
(Can be prepared up to 2 days ahead.
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23
Store cookie sandwiches in single layer in airtight container at room temperature.)
