Hazelnut Lemon Curd Kisses

 I made these beauties for our annual Relief Society Christmas cookie exchange. And I learned something new... Hazelnuts are also called Fillburts, just in case you find yourself looking at 3+ stores to find them like myself.

Hazelnut-Lemon Curd Kisses

adapted from Cook’s Country Magazine (January 2011 issue)

Makes 4 dozen

Ingredients:

• 2 cups all purpose flour
• 1 1/2 cups whole Hazelnuts, toasted
• 1/8 tsp salt
• 1 cup unsalted butter, softened
• 2/3 cup granulated sugar
• 2 large egg yolks
• 1 1/2 tsp vanilla extract
• 1/2 cup lemon curd – can buy premade in a Jar
• 1/4 cup powdered sugar
•  

Instructions:

1. Preheat the oven to 350F. Place the oven racks in the upper and lower middle of the oven for even heating
2. Place the raw hazelnuts on a cookie sheet and put them in the oven during the preheating process.  When the oven is at temperature they will be toasted enough.  I ground the toasted hazelnuts in a coffee grinder (the recipe called for a food processor with the flour and salt, but I only have a very small food processor, and this was just as easy).  First I made sure all the coffee grounds were out by adding raw nuts to the coffee grinder and processing it and then wiping the coffee grinder out with a paper towel.
3. I lined my cookie sheets with silicone sheets, but parchment paper will do the job nicely as well.
4. To prepare the dough: Beat the softened butter with the 2/3 cup of sugar at medium speed in a large mixing bowl, and beat until it is light and fluffy about 2 minutes.  Add the egg yolks and vanilla extract and mix to combine.  Add the flour, ground hazelnut and salt mixture one third at a time.  Mix on low until just combined and add more until the flour is combined.
5. Scoop out the cookie dough and form into a 1 inch ball (mine were closer to 1 1/2 inches).  Use the back of a (greased) spoon to make an indent.  Bake at 350 for 10 minutes.  Remove them from the oven and put about 1/2 teaspoon of lemon curd in each indent of the cookie.  Return to the oven and bake for another 8-10 minutes or until the edges of the cookies are starting to turn golden brown.  Remove from oven.  Allow cookies to cool on the cookie sheet for about 5 minutes before removing them to a wire rack to cool completely.  Before serving. Dust with powdered sugar.

Cookies will keep in an airtight container for 2 days.  Or make ahead and freeze them if you wish (allow them to freeze on a cookie sheet for a few hours and then remove the cookies to a container – this will keep the lemon curd from sticking to other cookies.  To thaw remove them to a plate or platter and allow to thaw completely.  Sprinkle with powdered sugar.)