1 cup Imperial Hard Margarine, room
temperature (250 mL)
3/4 cup granulated sugar (175 mL)
1 egg (1)
1 tsp vanilla (5 mL)
2 cups all-purpose flour (500 mL)
1/2 tsp baking powder (2 mL)
1/2 tsp salt (2 mL)
3/4 cup ground hazelnuts (175 mL)
2/3 cup peach or raspberry jam (150 mL)
2 tbsp icing sugar (30 mL)
In a large bowl, cream together margarine and sugar until light and fluffy. Beat in egg and vanilla. In another large bowl, whisk together flour, baking powder and salt. Stir in hazelnuts. Mix dry ingredients into creamed margarine. Roll dough between two sheets of parchment paper to 1/8 to 1/4-inch thickness. Refrigerate rolled dough in parchment paper for at least 2 hours or until firm enough to work with.
Preheat oven to 350° F (180° C). Cut dough into 2-inch heart-shaped cookies. Use a 1-inch heart-shaped cookie cutter to cut a hole in the centre of half the rounds. Place the 2-inch whole cookies on one parchment lined cookie sheet, and the cookies with cut-out centres on a separate parchment lined cookie sheet.
Bake for 17-22 minutes or until golden. Cookies with their centres cut out will cook faster. Transfer cookies to cookie racks to cool. When cool, place 3/4 tsp jam in centre of each whole cookie, then place one cut-out round over each jam covered cookie and press gently to secure. Makes 20 cookies.