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Apricot Linzer Cookies

Active Time: 1 hour
Total Time: 1 hour plus chilling and cooling Makes: 24 cookies

1-1/2 cups chopped hazelnuts
1 small lemon
1/2 cup packed Schnucks brown sugar, divided
2-1/2 cups Schnucks all-purpose flour
1 teaspoon baking powder
1 teaspoon Schnucks ground cinnamon
1/2 teaspoon salt
1 cup Schnucks unsalted butter (2 sticks), softened
1 Schnucks large egg
1/2 teaspoon Schnucks pure vanilla extract
1/2 cup apricot preserves
Schnucks powdered sugar for dusting

1. In nonstick 10-inch skillet, toast hazelnuts over medium heat 7 to 8 minutes or until lightly browned and fragrant, stirring occasionally; transfer to plate to cool completely. Meanwhile, from lemon, grate 1 teaspoon peel. In bowl of food processor with knife blade attached, process 1/4 cup brown sugar and hazelnuts until very finely ground.

2. In medium bowl, combine flour, baking powder, cinnamon and salt. In separate medium bowl, with mixer on medium speed, beat butter and remaining 1/4 cup brown sugar 3 minutes or until fluffy, scraping bowl occasionally with rubber spatula. Add hazelnut mixture and beat until well combined; scrape bowl. Add egg, vanilla and lemon peel; beat 1 minute. Scrape bowl and reduce speed to low; add flour mixture and beat just until incorporated.

3. With floured hands, form dough into 2 equal balls; flatten each into 5-inch disk. Wrap disks with plastic wrap; refrigerate at least 2 hours or up to overnight.

4. Preheat oven to 350°F; line cookie sheet with parchment paper or spray with baking spray. Place 1 dough disk between 2 sheets waxed paper; with rolling pin, roll dough to about 1/8-inch thick. Remove top piece of waxed paper; with 2-1/2-inch round cutter, cut out cookies. With offset spatula, transfer cookies to prepared cookie sheet in single layer about 1 inch apart. With 1-inch cutter, cut out center from half the cookies; reserve center cutouts. Gather dough scraps with center cutouts; roll out dough scraps and repeat.

5. Bake cookies 10 to 12 minutes or until edges are golden brown. With spatula, transfer cookies to wire rack to cool completely. Repeat with second dough disk to make additional cookies.

6. With fine-mesh strainer, dust cookies with center cutouts with powdered sugar. With knife, spread about 1 teaspoon preserves on bottom side of each solid cookie; place cookies with center cutouts, bottom side down, over preserves to make cookie sandwiches. Store cookies in airtight container with parchment or waxed paper between layers up to 5 days.

Each cookie: about 197 calories, 12 g total fat (5 g saturated), 28 mg cholesterol, 76 mg sodium, 20 g carbohydrate, 1 g fiber, 8 g sugars, 3 g protein

Cook’s Wisdom

If dough becomes sticky, rewrap dough in plastic wrap and refrigerate 10 minutes then roll out. You can also use your favorite jam instead of preserves to fill the cookies.