Hazelnut-Apricot Windows

Directions

1. 1
   Combine hazelnuts and 1 tablespoon sugar in processor; grind nuts finely.
2. 2
   Using electric mixer, beat remaining 2/3 cup sugar and butter in large bowl until fluffy.
3. 3
   Beat in hazelnut mixture, then egg, egg yolk, lemon peel, lemon extract, salt, and cinnamon.
4. 4
   Beat in flour.
5. 5
   Gather dough into ball.
6. 6
   Divide into 4 pieces.
7. 7
   Flatten each into disk and wrap in plastic.
8. 8
   Chill at least 1 hour and up to 2 days.
9. 9
   Preheat oven to 325F.
10. 10
    Line 2 large baking sheets with parchment paper.
11. 11
    Roll out 1 dough piece between sheets of waxed paper or parchment to scant 1/4-inch thickness, sprinkling dough with flour to prevent sticking and occasionally peeling off top paper to remove wrinkles.
12. 12
    Peel off top sheet.
13. 13
    Using 2-inch-diameter fluted cutter, cut out cookies.
14. 14
    Transfer to prepared sheets, spacing 1/2 inch apart.
15. 15
    Gather dough scraps and reroll, cutting out more cookies and placing on sheets.
16. 16
    Using 1-inch-diameter fluted cutter, cut out centers from half of cookies, making rings.
17. 17
    Gather centers as scraps.
18. 18
    Bake cookies 5 minutes.
19. 19
    Reverse sheets; bake cookies until light golden, about 6 minutes longer.
20. 20
    Cool cookies on sheets 2 minutes.
21. 21
    Transfer to racks; cool completely.
22. 22
    Repeat with remaining dough.
23. 23
    Arrange whole cookie rounds on work surface.
24. 24
    Drop generous 1/2 teaspoon jam in center of each.
25. 25
    Arrange cookie rings on work surface.
26. 26
    Sift powdered sugar over.
27. 27
    Place 1 ring cookie on each whole round, forming sandwich with jam in cutout center.
28. 28
    (Can be made 3 days ahead.
29. 29
    Store airtight between sheets of waxed paper in refrigerator up to 3 days.)