Unsalted butter, softened

Granulated sugar

Vanilla extract

Egg

Cake crumbs (or fresh white bread crumbs)

Cake flour

Cinnamon

Baking powder

Ground hazelnuts

Raspberry preserves, for filling

Powdered sugar

Preheat oven to 350 F.

Beat butter and sugar in large bowl with electric mixer until light and fluffy. Add egg and vanilla extract, and mix thoroughly. Add sifted cake crumbs and cake flour with ground nuts all at once and mix until incorporated and a stiff dough forms.

Wrap in plastic wrap or wax paper and chill in refrigerator several hours or overnight.

On lightly floured surface, roll out dough 1/8-inch thick, cut into desired shapes (2-inch round cookie cutter is standard). Place cookies on ungreased cookie sheets and bake 7 to 10 minutes, or until golden brown. Transfer cookies to wire rack and cool completely.

When cool, sandwich with approximately 1 teaspoon of raspberry preserves and sprinkle tops with powdered sugar.