Raspberry hazelnut cookies

Yield: 30 Servings

Measure Ingredient
½ cup Butter
⅓ cup Sugar
¾ cup Ground hazelnuts
1 teaspoon Lemon juice
1 teaspoon Vanilla extract
1¼ cup All-purpose flour, sifted
\N \N Raspberry Glace'Icing:
1½ cup Powdered sugar
1 teaspoon Butter
1 \N To 2 teaspoons raspberry liqueur
1½ tablespoon Hot water

Preheat oven to 325 F (165 C). Cream together butter and sugar until light and fluffy.

Stir in hazelnuts, lemon juice and vanilla. Mix in flour to form a firm dough.

On a floured board, roll out to ⅛-inch thickness and cut into 2 inch rounds. Place on greased cookie sheet and bake 10 to 15 minutes, or until lightly browned. Cool on wire rack.


Sift powdered sugar into a bowl; add butter and raspberry liqueur.

Stir in 1½ tablespoons hot water, drop by drop, until mixture is of spreading consistency. You may not need all the water. Spread icing onto completely cooled cookies.

Makes about 30 cookies.

Source: Gifts From The Pantry By Annette Grimsdale

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