Prep Time 120m
Cook Time 30m
Ready Time 150m
Yield 48 cookies

  • 1 1/2 cups sugar
  • 1 cup Crisco® All-Vegetable Shortening
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 teaspoon finely grated lemon zest
  • 2 cups Pillsbury BEST™ All Purpose Flour
  • 1 cup ground hazelnuts
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup Smucker’s® Natural Strawberry Fruit Spread
  • OR 1/4 cup Smucker’s® Natural Orange Marmalade Fruit Spread
  • OR 1/4 cup Smucker’s® Natural Red Raspberry Fruit Spread
  • Powdered sugar
Preparation Directions
  • Step 1Beat sugar and shortening in large bowl with mixer on medium speed until light and fluffy. Add egg, vanilla and lemon zest; beating until well blended. Combine flour, hazelnuts, baking powder, salt and cinnamon in medium bowl. Gradually add to shortening mixture. Beat on low until smooth. Divide dough into 4 equal pieces. Wrap each one with plastic wrap. Freeze 30 minutes.
  • Step 2Heat oven to 350ºF. Roll 1/4 of dough between 2 sheets of lightly floured wax paper to 1/8-inch thickness. Remove top sheet of wax paper. Cut with floured 2-inch round scalloped cutter. Cut centers out of half of the cookies with 3/4 to 1-inch cutter. Place 2-inches apart on baking sheet.
  • Step 3Bake 6 to 7 minutes or until edges are light golden brown. Cool 1 minute on baking sheet. Remove to cooling rack. Repeat with remaining dough. Spread about 1/2 teaspoon preserves on bottom side of each whole cookie. Sprinkle tops of center cut-out cookies with powdered sugar. Place on top of cookies with preserves.
  • TipIf dough becomes too soft while cutting, place in freezer for 10 minutes.
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