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Prep 60min
Total60min
Servings30
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Ingredients
1/2
cup butter or margarine, softened
6
tablespoons sugar
1
teaspoon vanilla
1
egg yolk
1
cup Gold Medal™ all-purpose flour
1/2
cup hazelnuts (filberts), toasted, skins removed and nuts ground (6 tablespoons)
1/2
teaspoon ground cinnamon
1/4
teaspoon ground cloves
1/4
teaspoon salt
1/3
cup strawberry or raspberry preserves
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Steps
1
Heat oven to 350°F. In large bowl, beat butter and sugar with electric mixer on medium speed until light and fluffy. Beat in vanilla and egg yolk until blended. On low speed, beat in flour, hazelnuts, cinnamon, cloves and salt.
2
Shape dough into 1-inch balls. On ungreased cookie sheets, place balls 2 inches apart.
3
Bake 10 minutes. Using end of handle of wooden spoon, press a well into center of each cookie. Fill each well with 1/2 teaspoon preserves. Bake about 10 minutes longer or until edges are light golden. Cool 2 minutes; remove from cookie sheets to cooling racks.
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Any other nut may be used in place of hazelnuts.
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