| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Cookies | 30 | Servings | |
INGREDIENTS
| 1/2 | c | Butter |
| 1/3 | c | Sugar |
| 3/4 | c | Ground hazelnuts |
| 1 | ts | Lemon juice |
| 1 | ts | Vanilla extract |
| 1 1/4 | c | All-purpose flour, sifted |
| Raspberry Glace'Icing: | ||
| 1 1/2 | c | Powdered sugar |
| 1 | ts | Butter |
| 1 | To 2 teaspoons raspberry liqueur | |
| 1 1/2 | tb | Hot water |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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