Submitted by: Lisa D
||cup butter or margarine, cut into pieces
||tsp vanilla extract
||cups all purpose flour
||cup seedless red raspberry jame
||Preheat oven 350. Toast 1 cup hazelnuts; set aside remaining 1/3 cup.
||In food processor with knife blade attached, process 1 cup toasted hazelnuts and sugar until nuts are finely ground. Add butter, vanilla and salt and process until blended. Add flour and process until evenly combined. Remove knife blade and press dough together with hands.
||Finely chop remaining 1/3 cup hazelnuts; spread on sheet of waxed paper. With hands shape dough, 2 teaspoons at a time, into 1-inch balls (dough may be slightly crumbly). Roll balls in nuts, gently pressing nuts into dough. Place balls into miniature foil cups and place on cookie sheet 1 1/2 inches apart.
||With tip of spoon, make small indentation in center of each ball. Fill each indentation with 1/4 teaspoon jam. Bake until lightly golden around edges, 20 minutes. With wide metal spatula, transfer cookies to wire racks to cool completely.
Blanched hazelnuts from Turkey. These are also called filberts.