1 cup Food Club unsalted butter (2 sticks), softened
1 Roche Bros. large egg
1 teaspoon lemon zest
½ teaspoon pure vanilla extract
½ cup apricot preserves
Powdered sugar for dusting
In large skillet, toast hazelnuts over
medium heat 7 to 8 minutes or until lightly
browned and fragrant, stirring occasionally;
transfer to plate to cool. In bowl of food
processor with knife blade attached, process
¼ cup brown sugar and hazelnuts until very
. In medium bowl, whisk flour, baking powder, cinnamon and salt. In separate medium bowl, with mixer on medium speed, beat butter and remaining ¼ 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, zest and vanilla extract; beat 1 minute. Scrape bowl and reduce speed to low; add flour mixture and beat just until incorporated.
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.
Preheat oven to 350°; 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 disk into 11-inch round (dough should be about 8-inch thick). Remove top piece of waxed paper; with 2½-inch round cutter, cut out cookies. With off set 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
. 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
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.