Hazelnuts are grown primarily in the state of Oregon in the USA, along with Turkey and Italy. Marionberries are named for Marion County, the Oregon County where they originated. Marionberries, a cross between Chehalem and Ollalie berries, were developed by Oregon State University’s Agricultural Research and Development Program in Corvallis, Oregon, beginning in 1945, and finally introduced in 1956.
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- 1¾ cups all-purpose flour
- 1 cup hazelnuts (filberts), toasted, skinned, and finely ground
- 1 cup (2 sticks) unsalted butter, room temperature
- ¾ cup granulated sugar
- ½ teaspoon pure vanilla extract
- Tip: See Toasting Nuts and Seeds for toasting and skinning hazelnuts
- ¼ cup hazelnuts (filberts), toasted, skinned, and finely ground
- 1 tablespoon granulated sugar
- About ⅔ cup Marionberry jam (or raspberry or blackberry jam)
- In a medium mixing bowl, combine flour and ground hazelnuts; whisk together to mix. Set aside.
- In a large bowl of an electric mixer, combine butter and sugar; mix together until well combined. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Add vanilla extract; mix until thoroughly blended. Add flour mixture, mixing just until combined. Cover and refrigerate until chilled, at least 1 hour.
- In a small bowl, combine ground hazelnuts and sugar. Set aside.
- Shape chilled dough into small balls, about 1” in diameter. Dip tops of cookies in nut and sugar mixture. Tip: A small ice cream scoop is ideal for making uniform-sized cookies.
- Place balls 2 inches apart onto baking sheets. With your thumb or index finger, press an indentation in the center of each ball to hold the filling. Tip: instead of using your finger, use a wooden spoon with a rounded handle; make a deep indentation with the tip of the handle in the center of each cookie. If the dough sticks dip the tip in flour before pressing.
- Fill the center of each cookie with about ½ teaspoon Marionberry jam. Do not overfill or the jam will run over while baking. Tip: to fill the cookies neatly, use a teaspoon, point the tip of the spoon down into the indentation and slide the preserves off with another spoon or your fingertip.
- Bake: Bake 15 minutes or until cookies are set and very lightly browned. Remove cookies from baking sheets with a metal spatula and place on a wire cooling rack to cool.