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Prep Time
5 mins
Cooking Time
30 mins
Total Time
1 h
48 cookies


1 cup
2 sticks Churned Unsalted Butter Sticks, room temperature
250 mL
1 cup
250 mL
1 tbsp
vanilla extract
15 mL
1/4 tsp
1 mL
egg, room temperature
2 1/2 cups
all-purpose flour
625 mL
1 tbsp
ground cinnamon
15 mL
1/2 cup
hazelnuts, peeled and finely chopped
125 mL
1/2 cup
Pure Strawberry Jam, Pure Apricot Jam, or Pure Raspberry Jam
125 mL


Step 1

Line baking sheet with parchment paper and set aside. Using an electric mixer (stand or handheld), cream together butter, sugar, vanilla and salt until smooth, about 3 min. Scrape down sides of bowl, add egg and mix well. Scrape down sides of bowl again, slowly add flour and cinnamon. Shape rounded tablespoon pieces of dough into balls, gently press one side of the balls into chopped nuts and place on prepared baking sheet, nut side up, spaced 1 in. (2.5 cm) apart. Using thumb, press an indentation in centre of each cookie. Refrigerate until chilled, about 30 min.

Step 2

Preheat oven to 350°F (180°F). Bake cookies on middle rack of oven until cookies are set and hazelnuts are lightly browned, about 18 min. Remove from oven and while cookies are warm, fill each centre with 1/2 tsp (2 mL) of jam. Transfer cookies to a cooling rack and let cool completely.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
1 cookie
6 g
Saturated Fat:
2 g
12 g
15 mg
1 g
15 mg
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