Executive Chef Christopher Engel
Charlie Palmer at the Knick

  • 2 Cups Butter, softened
  • 2 2/3 Cups Powdered Sugar
  • Zest of 1 Lemon
  • ¾ TB Cinnamon
  • 2 Eggs
  • 2 Egg Yolks
  • 3 2/3 cups All Purpose Flour
  • 4 ¾ cups Hazelnut Flour
  • ½ tsp Baking Powder
  • Your Favorite Jam

In a large bowl, cream together butter, sugar, lemon zest, and cinnamon with a mixer on medium speed or with wooden spoon until completely smooth, scraping bowl as necessary. Add eggs and yolks one at a time, scraping sides of the bowl in between each addition.

In a separate bowl, combine the dry ingredients together and add to the butter mixture, mixing until just combined. Allow the dough to cool overnight or at least 4 hours.

Pre-heat oven to 350 F. On a lightly floured surface, roll the dough to ¼“ thickness. Cut with a 2 ½” round cookie cutter. Use a smaller cutter on half the rounds to create a doughnut shape and reserve the other half whole. Transfer to a parchment lined baking sheet and bake 8 – 10 minutes, until golden brown. While the cookies are still hot, sift powdered sugar over the doughnut shaped cookies and let cool. Once the cookies are cool, pipe a round of jam on the whole cookie, and sandwich it with the doughnut shaped cookies.