Raspberry Hazelnut Cookies
All-purpose flour, sifted
To 2 teaspoons raspberry
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
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.
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