Yield: 30 Servings
|¾ cup||Ground hazelnuts|
|1 teaspoon||Lemon juice|
|1 teaspoon||Vanilla extract|
|1¼ cup||All-purpose flour, sifted|
|1½ cup||Powdered sugar|
|1||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