Recipe - Raspberry Hazelnut Cookies

One half cup Butter
1/3 cup Sugar
Three fourths cup Ground hazelnuts
1 teaspoon Lemon juice
1 teaspoon Vanilla extract
1 One fourth cup Allpurpose flour, sifted
Raspberry Glace'Icing:
1 One half cup Powdered sugar
1 teaspoon Butter
1 To 2 teaspoons raspberry
liqueur
1 One half tablespoon 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 1/8inch 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 One half 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