Linzer Squares& Thumbprints

Directions

1. 1

   1 c Hazelnuts, whole unblanched -(filberts) 1 c Butter, unsalted -- chilled 2 c Flour 2/3 c Sugar 1 t Baking powder 1 t Cinnamon, ground 1/4

2. 2

   For Squares, line the bottom and 2 sides of an 8"x8"x2" metal baking pan, with an 8"x16" strip of heavy duty aluminum foil, well buttered or

3. 3

   For Cookies, butter or grease 2 nonstick cookie sheets

4. 4

   Place the hazelnuts on a cookie sheet and bake them, stirring occasion- ally, for 10 to 12 minutes or until they turn golden where the skins

5. 5

   Cool to room temperature

6. 6

   Food processor method: Cut the butter into 1-inch cubes, wrap in plastic, and refrigerate

7. 7

   In a food processor with the metal blade, process the nuts with 1/2 c of the flour until the nuts are fine but not powder fine

8. 8

   Add the rest of the flour, the sugar, baking powder, cinnamon, and salt and process for a few seconds until evenly mixed