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Lake Oswego, OR 97035

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Hazelnut Butter Wells

This recipe is the perfect accompaniment to tea.  Josie's friend Sue makes these with almonds and apricot jam. but since it is hazelnut season in the NW, she modified the recipe to use hazelnuts instead of almonds. You can use just about any nut that you like- walnuts would also work well. Josie chose blackberry jam as a nod to the Northwest, but raspberry jam would be nice too.

10 oz butter, softened

1 cup sugar

1 egg plus 1 egg yolk

½ teaspoon almond extract

¼ teaspoon salt

2 ½ cups all-purpose flour

½ cup chopped, toasted hazelnuts

1 cup crushed, toasted hazelnuts

2/3 cup blackberry jam

Using an electric mixer, cream the butter and the sugar. Add the eggs, almond extract and salt and mix until the mixture is smooth and fluffy. Slowly add the flour and ½ cup chopped hazelnuts.

Pat the dough into a ball and chill for 1-3 hours.

When you’re ready to bake: heat the oven to 375°F.  Line a baking sheet with parchment paper.

Place the remaining hazelnuts in a small bowl.

Form 1 inch balls of cookie dough. Roll them in the crushed hazelnuts.

Place the nut -crusted dough onto a baking sheet. Using the palm of your hand, flatten them slightly. With your thumb or the end of a wooden spoon, make a small indentation in the back of each cookie. Fill the indentation with a ½ teaspoon of jam.

Bake the cookies for 20 minutes, or until lightly brown. Cool the cookies on a baking rack.

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