| 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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