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
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.
Yields
30 Servings