Lunch: Hazelnut Linzer Hearts

Recipe by Woman's Day Kitchen Take the effort out of this tantalizing Austrian treat by using refrigerated sugar cookie dough. Combined with toasted hazelnuts, raspberry jam and a sprinkling of confectioners' sugar, it'll make the finished cookies taste

This recipe includes fertility superfoods such as:

Nuts

Health and fertility benefits of Hazelnut Linzer Hearts

Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity.

Ingredients

1 c. chopped hazelnuts
1 roll (18 oz) refrigerated sugar cookie dough
3/4 c. seedless red raspberry jam
Garnish: confectioners’ sugar

Instructions

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.

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