Raspberry hazelnut cookies
30 Servings
Ingredients
| Quantity | 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 |
| Raspberry Glace'Icing: | ||
| 1½ | cup | Powdered sugar |
| 1 | teaspoon | Butter |
| 1 | To 2 teaspoons raspberry liqueur | |
| 1½ | tablespoon | Hot water |
Directions
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.
Icing:
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