- 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.
Pan: Two Large Baking Sheets
Pan: Prep: Lightly Greased or Parchment Lined
Oven Temp: 350°
Yield: 5 Dozen
Storage: Airtight Container, Room Temperature
Help: Cookie Hints and Tips,
Toasting Nuts and SeedsTheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the
ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast,

accurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying.
Thermapen Thermometer available here.