Preheat the oven to 375°.

In a large bowl, beat the margarine and sugar until fluffy.

Blend in the eggs and vanilla.

Blend in the flour, hazelnuts, cinnamon, and nutmeg until a dough forms. (Dough will be sticky.)

Wrap the dough in waxed paper and refrigerate it for one hour.

On a lightly floured surface, roll the dough to one-eighth of an inch thickness.

Cut with two-inch shaped cookie cutters. In half the cookies, cut out a small shape in the center of the cookie for the tops.

Place the cookies on an ungreased or parchment-lined cookie sheet.

Bake at 375° for 7 – 9 minutes.

Cool the cookies on wire rack.

Sprinkle the cutout half of the cookies with confectioner’s sugar.  Set aside. Those will be the tops.

Spread 1/2 teaspoon of raspberry jam on the whole cookie.

Then place the confectioner’s sugar-covered cookie with the cut out on top of  the cookie that has the jam.

Store the cookies in a covered tin or dish ate room temperature.