Raspberry Hazelnut Cookies
Ingredients:
1/2
c
Butter
liqueur
1
To 2 teaspoons raspberry
1
ts
Butter
1 1/2
c
Powdered sugar
Raspberry Glace'Icing:
1 1/4
c
All-purpose flour, sifted
1
ts
Vanilla extract
1
ts
Lemon juice
3/4
c
Ground hazelnuts
1/3
c
Sugar
1 1/2
tb
Hot water
Method:
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.