Linzer Trees
3 cups all purpose flour
1/4 tsp salt
3/4 cups butter, softened
1 cup confectioners' sugar, plus more
for dusting
1 cup finely crushed hazelnuts
1/4 cup cherry preserves
2 egg
1 tsp vanilla extract
In a large bowl, whisk flour, hazelnuts and salt. Set aside. In a
large bowl, beat butter and confectioners' sugar until smooth, about
3 minutes. Beat in eggs and vanilla. Mixture may look curdled. On
low speed, beat in flour mixture. Form dough into a thick disk.
Wrap in plastic; refrigerate overnight. Heat oven to 350 degrees. Coat
to baking sheets with nonstick cooking spray. Working with a a quarter of
the dough at a time, roll out on a floured surface 3/16 inch thick. Using a 3 inch
Christmas tree cookie cutter, cut out cookies and place on prepared baking
sheets. Using a small diamond shaped cutter, cut out the centers of half
the cookies. Reroll scraps if necessary and repeat with remaining dough
for a total of 48 cookies. Bake for 11 minutes or until just beginning to turn
golden. Remove from baking sheets to wire rack and let cool. Dust cut out
cookies with confectioners; sugar. Purée cherry preserves in food processor;
spread 1/2 tsp on each remaining cookie. Place cut out cookies on top of
preserved topped cookies. Let stand at room temperature until set.