Sherry Yard’s Lizner Cookie

Recipe yields two dozen cookies

Ingredients
8 ounces butter, softened
1/2 cup sugar
1 tablespoon orange zest, chopped fine
1 teaspoon cinnamon
1 teaspoon five spice
1 tablespoon honey
1 egg
1 cup all-purpose flour
1 cup cake flour
1/4 teaspoon salt
6 ounces chopped hazelnuts (toasted and cooled)
Raspberry jam
Confectioners' sugar

Ingredient Notes

1. Preheat oven to 350 degrees F.
2. Place the butter in the bowl of a standing electric mixer fitted with paddle attachment.
3. Mix on speed 2 for 1 minute.
4. Add the sugar, orange zest, spices and honey.
5. Cream together on speed 2 for 4 minutes, the butter will look fluffy.
6. Scrape down the sides and add the egg. Scrape down again.
7. In a separate bowl, sift together the all-purpose flour, cake flour and salt.
8. Add the dry ingredients and hazelnuts to the 'wet' mix on low speed.
9. Mix dough until it comes together. The dough will look and feel quite sticky.
10. Remove from mixer, form into a ball and wrap in GLAD® Cling Wrap. Label and date. Dough should be refrigerated for a minimum of 4 hours before rolling out.
11. Dust surface and dough generously with flour and roll to 1/8 inch thick.
12. Cut dough into 1-inch circles or use a round cookie cutter.
13. Place immediately on a parchment paper-lined baking sheet. Excess dough can be rolled and used again.
14. Bake for 8 minutes, rotating trays halfway through baking, until golden brown around the edges.
15. Once cooled, sandwich with homemade raspberry jam. Dust tops with confectioner's sugar.