Lunettes

Directions

1. 1
   Gather your ingredients. Have ready a ribbed 3-inch square cookie cutter (or any cutter will work) and a ribbed 1-inch-round cookie cutter.
2. 2
   Cut the butter into cubes. In a large bowl, combine the butter, flour, sugar and hazelnut meal. Mix with your hands until you have a dough with a crumbly consistency.
3. 3
   Add 2 of the eggs and the vanilla and mix well with your hands.
4. 4
   Knead the dough on a work surface and form into a large ball. Dust with flour and wrap with plastic. Refrigerate for at least 2 hours and up to 24.
5. 5
   Preheat the oven to 350F. With a floured rolling pin, roll out the dough until about 1/2 inch thick.
6. 6
   Using the square cookie cutter, cut as many cookies as possible from your dough.
7. 7
   Lay the squares on a baking sheet lined with parchment paper. Using the round cutter, cut two holes in each of half of the squares. These will be the top cookies.
8. 8
   Beat the egg in a dish and brush all the squares with the egg wash. Bake for 15 minutes or until light golden brown.
9. 9
   Sprinkle the lunette tops with powdered sugar. Spread 1/2 tablespoon of each jam flavor in the middle of each bottom cookie (the ones with no holes). Cover with the tops.