In a deep bowl with an electric mixer, beat the butter with the condensed milk for five minutes until it has a creamy texture and is lump-free. Add the flour, nuts, and lemon zest, and continue mixing a little more. Avoid overmixing. Form a ball with the dough, wrap it in plastic wrap, and refrigerate for at least two hours.
Remove the dough from the refrigerator and on a flat surface dusted with flour, roll it out with a rolling pin. Cut out equal shapes and place them on a baking tray lined with parchment paper. For half of the cookies, remove the center with a smaller cutter. Bake for 15 minutes or until you see the edges start to brown. Let cool.
On the whole cookies, spread a bit of jam. Sprinkle powdered sugar over the cookies with the hole in the center and place them on top of the cookies with jam.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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