Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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.

Source: Gifts From The Pantry By Annette Grimsdale

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