Raspberry Hazelnut Cookiescookies 1/2 cup butter 1/3 cup sugar 3/4 cup ground hazelnuts 1 teaspoon lemon juice 1 teaspoon vanilla extract 1 1/4 cup all-purpose flour, sifted 1 raspberry glace'icing: 1 1/2 cup powdered sugar 1 teaspoon butter 1 to 2 teaspoons raspberry liqueur 1 1/2 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 1/8-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 1 1/2 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 |
