1 1/2 c. unsalted butter, at room temperature
1 c. sugar
1 egg plus 1 yolk
1 tsp. grated lemon rind
1/2 tsp. vanilla extract
3 1/3 c. very finely ground hazelnut or almonds
3 1/3 c. flour
1 tsp. baking powder
1 1/4 tsp. ground cinnamon
12 oz. jar raspberry jam or apricot jam
Confectioners sugar (for sprinkling)

In an electric mixer cream the butter and sugar until light and fluffy. Beat in the egg and yolk, lemon rind and vanilla. Remove the beaters and stir in the nuts. Stir in the flour, baking powder and cinnamon, blending thoroughly to form a stiff dough. Cut in half and wrap each piece in foil. Chill several hours. Set the oven at 350 degrees. Have on hand 2 ungreased cookie sheets. Roll the dough between pieces of wax paper to slightly less than 1/4 inch thickness. Remove the top sheet of wax paper. With a 2 inch round cutter, stamp out as many circles as you can. Carefully remove circles from the paper and place on cookie sheets. Reshape and rewrap scraps to roll out later. Repeat the rolling and stamping with the second piece of dough, making an equal number of circles. Place on cookie sheets. With a 3/4 inch cutter, cut out a center from each of the second rounds. Reshape scraps, roll out, and stamp out more whole and doughnut-shaped circles. Bake the cookies for 12 minutes or until the edges are golden brown. use a wide metal spatula to transfer the cookies to wire racks to cool completely. Heat raspberry jam in a small saucepan. Spread the flat side of each solid round with a thin layer of jam. Top each with a flat side of donut-shaped rounds and gently press together. Sprinkle top with confectioners sugar. Spoon a small dab of preserves in the opening of each cookie. Let the jam set, then layer the cookies between waxed paper in an airtight container. Makes 4 dozen.