Hazelnut Linzer Hearts

Pulse hazelnuts in food processor until finely ground. Add cookie dough; pulse just until blended. Divide dough in quarters. Roll each portion between 2 sheets of wax paper to 1/8 in. thick. Freeze on a flat surface at least 30 minutes, or until firm. Heat oven to 350 °F. Have ready baking sheet(s) and 2 1/2- and 1 1/2-in. heart-shaped cookie cutters. Working with 1 portion of dough at a time, remove top sheet of paper. Cut out as many 2 1/2-in. hearts as possible (if dough becomes soft, return to freezer). Place hearts on ungreased baking sheet. With the 1 1/2-in. cutter, cut centers out of half of the hearts. Re-roll and cut scraps. Bake 6 to 8 minutes, or until lightly golden. Cool slightly before gently (they're fragile) removing to wire rack(s) to cool completely. Spread 1 tsp jam on each whole heart. Top with a cutout heart and dust with confectioners' sugar. Different Takes: Replace the raspberry jam with sweet orange marmalade. Use the dough to make large heart-shaped cookies and pipe on a sentiment using tube frosting. Drizzle cookies with melted chocolate.