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.
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