1/2 c butter, soft
1/2 c shortening
1/2 c honey
1/4 c brown sugar
1/4 c sugar
2 eggs
1 tsp grated orange peel
1/2 tsp baking soda
1-1/4 tsp coriander
1 tsp cinnamon
3/4 tsp nutmeg
3/4 tsp ginger
2-1/2 c flour
2 c hazelnuts, finely ground
Cream together butter, shortening, honey, and sugars; beat in eggs and orange peel. Stir in dry ingredients and ground hazelnuts. Wrap dough in plastic wrap and chill at least 1 hour. Roll out on a well- floured surface, cut out with a 3 inch flower cutter. With a 1 inch round cutter, cut out the centers of half the cut outs. Place on greased cookie sheets. Bake at 325 for 12-15 minutes, and remove to rack. Spread the bottoms of the whole flower cut outs with seedless red current jam, top with center cut out cookies, and let cool completely. Drizzle with vanilla glaze. Makes 2-1/2 dozen.
chocolate hazelnut tea cookies
Bake the little circle cutouts from the centers of the flower cutouts as directed, reducing the time. Cool completely. Frost half of the rounds with chocolate buttercream, and top with the remaining rounds. Yum!
