Instructions:

• Preheat oven to 375°
• Cream the granulated sugar and salted butter together until light and fluffy.
• Add the egg and lemon zest to the sugar and butter mixture. Whip for 1-2 mins on medium speed.
• Sift the bread flour and cinnamon together then add the ground hazelnuts to the bread flour and whisk gently to incorporate.
• Add the flour mixture to the mixing bowl and mix until incorporated.
• Press the dough together in the mixing bowl then put it on the dusted countertop.
• With a rolling pin, roll the dough out to a ¼ inch thick. Roll from the outside edges into the middle. I know that sounds counterproductive but you will get a smoother result with less cracking.
• Use the circle cookie cutter to cut out as many as the dough will allow (about: 24). Then use the heart cookie cutter to cut the centers out of half of the circles.
• Transfer the cookies with a spatula to separate parchment lined cookie sheets. Take your time, you don’t want to distort the circle or the heart. The heart clout cookies will take less time to bake.
• Bake for heart cutouts for 5 minutes. Bake the circle cookies for 7 minutes.
• Remove from the oven and allow to cool for about 5-10 mins on the cookie sheet. After the cookies have cooled slightly, transfer the cookies to a wire rack to finish cooling.
• Once the cookies are completely cool, spread a small amount of jam on the whole circles and set aside.
• Dust the tops of the cutout cookies with powdered sugar. Try not to touch the sugar.
• With an offset spatula or butter knife lift the dusted cutout cookie and place it on top of the cookie with jam.