Raspberry Hazelnut Triangles

1. 1

   Preheat oven to 350F.

2. 2

   In large bowl of a standing electric mixer beat together butter, sugar, and salt until light and fluffy.

3. 3

   Beat in yolks, 1 at a time, and vanilla and beat until smooth.

4. 4

   Beat in flour gradually, beating dough until just combined well.

5. 5

   Roll out dough between sheets of wax paper into an approximately 14-inch square, about 1/8 inch thick, and remove top sheet of paper.

6. 6

   Spread dough with jam and sprinkle with nuts.

7. 7

   With a long-bladed knife cut dough into 2-inch squares and halve each square diagonally to form triangles.

8. 8

   If dough becomes too soft to work with, transfer it on wax paper to a baking sheet and freeze or chill until firm.

9. 9

   Arrange triangles 1/2 inch apart on baking sheets and bake in batches in middle of oven until pale golden, about 12 minutes.

10. 10

    Cool cookies on baking sheets 5 minutes and transfer to racks to cool completely.

11. 11

    Cookies may be stored between layers of wax paper in airtight containers up to 6 weeks frozen.

* Per serving · 4 servings · Values may vary.

No additional tips available.