3/4 cup butter, softened
3/4 cup confectioners' sugar
1 teaspoon vanilla
1 egg yolk
1 1/3 cups all-purpose flour
Pinch salt
1/2 cup hazelnuts, toasted and ground fine
1/4 cup seedless raspberry jam
Confectioners' sugar, for dusting
Beat butter and sugar in bowl until light and fluffy, 1 to 2 minutes. Stir in vanilla, egg yolk, flour, salt, and hazelnuts until well blended. Refrigerate dough, covered, 3 to 4 hours or overnight.
Heat oven to 350.
Divide dough in half. Roll out half 1/8 inch thick on generously floured surface with floured rolling pin. Cut with 2-inch daisy cookie cutter. Using 1-inch cutter, cut hole in half the cookies. Place on nonstick baking sheet. Reroll scraps; cut out cookies.
Bake in 350 oven until edges are very light brown, 10 to 12 minutes. Let cool on sheet 1 minute. Remove to wire rack to cool. Repeat with remaining half of dough.
Spread about 1/2 teaspoon jam on underside of solid cookies; place cookie with hole on top. Dust with sugar.
