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4 sticks 1 pound unsalted butter, softened
1 1/3 cups sugar
3/4 teaspoon salt
3 large egg yolks
2 teaspoons vanilla
4 2/3 cups all-purpose flour
raspberry jam as needed or any other jam you like
1/2 cup finely chopped hazelnuts
preparation
Preheat oven to 350f
Roll out dough between sheets of wax paper into an approximately
14 inch square, about 1/8 inch thick, and remove top sheet of
paper. Spread dough with jam and sprinkle with nuts. With a long
bladed knife cut dough into 2 inch squares and halve each square
diagonally to form triangles. If dough becomes too soft to work
with, transfer it on wax paper to a baking sheet and freeze or chill
until firm.
Arrange triangles 1/2 inch apart on baking sheets and bake in
batches in middle of oven until pale golden, about 12 minutes.
Cool cookies on baking sheets 5 minutes and transfer to racks to
cool completely. Cookies may be stored between layers of wax
paper in airtight containers up to 6 weeks
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