|Blanched filberts||5 Ounce (1 1/4 Cups)|
|Unbleached flour||2 Cup (32 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Unsalted butter||1 Cup (16 tbs) (At Room Temperature)|
|Preserves||1⁄4 Cup (4 tbs)|
Place filberts in a shallow baking pan.
Toast in a 350Â° oven for 10 minutes.
Grind the nuts using a food processor or blender.
In a mixing bowl combine the filberts, flour, sugar, and salt.
Cut in the butter till mixture forms a soft ball.
Knead dough with hands to form a smooth ball.
Food processor directions: Place steel blade in work bowl.
Add the filberts, flour, sugar, and salt.
Process with three or four on off turns till combined.
Process with on off turns till a ball of dough forms.
If dough is soft, chill for 1 hour or till firm enough for rolling.
Divide dough into thirds.
On a lightly floured surface, roll each portion of dough to 1/8 inch thickness; cut with a 11/2 inch fluted round cutter.
Place dough rounds on an un greased cookie sheet.
Bake in a 350Â° oven for 10 to 12 minutes or till edges are just golden.
Cool on a baking sheet for 3 minutes; transfer to a wire rack.
To make sandwich cookies, spread half of the cookies with 1/4 teaspoon preserves; top with second cookie.