Beat butter and sugar in large bowl with mixer until light and fluffy. Beat
in egg, egg yolk, lemon rind and vanilla extract. Stir in nuts.
Mix flour, baking powder and cinnamon on wax paper. Stir into egg mixture,
blending well to make a stiff dough; use hands if necessary to mix the ingredients
together. Wrap in wax paper and chill several hours or overnight.
Divide dough into quarters. Work with one-quarter at a time and refrigerate
the rest. Roll quarter between sheets of wax paper to about 1/4-inch thickness.
With 2-inch round cookie cutter, cut as many circles from dough as possible.
Carefully remove circles from wax paper and place on ungreased baking sheet.
Repeat process with remaining 3 quarters. Refrigerate scraps for second rolling.
With a 1 3/4-inch round cookie cutter, cut out and remove center of half
the circles on baking sheets. Re-roll the scraps. Bake for 8 to 9 minutes or
until edges are golden. Remove from oven and cool cookies on baking sheet for
about 5 minutes. Carefully remove cookies with metal spatula to wire racks to
Heat jam in small saucepan. Spread each of the solid cookies with thin layer
of jam. Top each with a cut-out cookie and gently press together to form sandwich.
Place cookies on wire rack placed over wax paper. Dust with confectioners' sugar.
Spoon a small amount of jam in opening of each cookie. Allow to set.
You can use any shape cookie cutter you want to make these cookies.