Ingredients 2 cups all-purpose flour 2/3 cups finely ground hazelnuts 1/4 teaspoon ground nutmeg 1/4 teaspoon salt 1 cup (2 sticks) butter, softened 2/3 cups granulated sugar 1 egg 1/2 teaspoon Pure Vanilla Extract, 4 Oz. 1/2 cups apple butter Christmas Red Icing confectioners' sugar Tools Square Linzer Cookie Cutter Set Plastic wrap 15 1/4 x 10 1/4 in. Recipe Right® Cookie Pan Double Roll Parchment Paper Instructions Click to mark complete - In small bowl, combine flour, hazelnuts, nutmeg and salt; set aside. In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add egg and vanilla; mix well. Add flour mixture; mix only until combined. Form dough into 2 disks, about 1 in. thick; wrap in plastic wrap. Refrigerate 2 hours or until firm enough to roll. - Preheat oven to 350°F. Line two cookie sheets with parchment paper. - On floured surface, roll out dough 1/8 in. thick (keep dough in refrigerator until ready to roll). Using square Linzer Cutter, cut half of the dough with 3 in. cutter and place on prepared pan. Cut remaining dough with 3 in. cutter with insert; transfer to second baking sheet. Form scraps into a disk, chill at least 30 minutes and reroll. - Bake 7-9 minutes or until light golden brown. Cool on cookie sheet 2 minutes; remove to cooling grid and cool completely. Tint apple butter with red icing color, if desired. Spread whole cookies with apple butter; if desired, lightly dust cookies with cut-outs with confectioners' sugar and gently sandwich cookies together.
