Raspberry Hazelnut Cookies
Serving Size : 30
Ingredients for prepare Raspberry Hazelnut Cookies
:
| Amount | Measure | Ingredient - Preparation Method |
| 1/2 | c | Butter |
| 1/3 | c | Sugar |
| 3/4 | c | Ground hazelnuts |
| 1 | t | Lemon juice |
| 1 | t | Vanilla extract |
| 1 1/4 | c | All-purpose flour, sifted |
Raspberry Glace'Icing:
raspberry hazelnut cookies |
| 1 1/2 | c | Powdered sugar |
| 1 | t | Butter |
| 1 | | To 2 teaspoons raspberry |
liqueur
raspberry hazelnut cookies |
| 1 1/2 | tb | Hot water |
recipe Raspberry Hazelnut Cookies
Preheat oven to 325 F (165
Raspberry Hazelnut Cookies
C). Cream together butter and sugar until light and fluffy. Stir in hazelnuts, lemon juice and vanilla.
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Mix in flour to form a firm dough. On a floured board, roll out to 1/8-inch thickness and
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cut into 2 inch rounds. Place on greased cookie sheet and bake 10 to 15 minutes, or until lightly browned.
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Cool on wire rack. Icing: Sift powdered sugar into a bowl; add butter
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and raspberry liqueur. Stir in 1 1/2 tablespoons hot water, drop by drop, until mixture is of spreading
Raspberry Hazelnut Cookies
consistency. You may not need all the water. Spread icing onto completely cooled
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cookies. Makes about 30 cookies. Source: Gifts From The Pantry By Annette Grimsdale
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