Jelly Bowl Cookies
1/2 prepared Basic Butter Cookie Dough at room temperature (see below)
3/4 cup cherry jam
1/2 cup ground hazelnuts
Butter Cookie Dough
4 sticks (1 pound) unsalted butter, softened
1 1/3 cups sugar
3/4 teaspoon salt
3 large egg yolks
2 teaspoons vanilla
4 2/3 cups all-purpose flour
In large bowl of a standing electric mixer beat together butter, sugar, and salt until light and fluffy. Beat in yolks, 1 at a time, and vanilla and beat until smooth. Beat in flour gradually, beating dough until just combined well. Dough will be dry. Knead it a couple of times and it will hold together. Preheat oven to 350°F.
Form level teaspoons of dough into balls, roll in hazelnuts and arrange about 1 inch apart on baking sheets. With your thumb make an indentation in center of each ball of dough and fill with about 1/4 teaspoon jam.
Bake cookies in batches in middle of oven until edges are pale golden, about 12 minutes. Cool cookies on baking sheets 2 minutes and transfer to racks to cool completely.