Hazelnut linzer cookies
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These cookies are a cross between traditional Linzer Augen (called "eyes" for the cut out circles) and hazelnut shortbread. The addition of the cornstarch/potato starch creates a melt-in-the-mouth texture, so don't be tempted to leave it out. <br /> <br />To toast hazelnut meal (I use Bob's Red Mill brand), preheat your oven to 300ºF. Spread the meal evenly on a parchment lined baking sheet and place in the preheated oven. Every minute or so, stir it around to ensure even browning. It should only take a few minutes to become golden, and you'll know it's done by the toasted (not burnt!) smell.
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