Title: Raspberry Hazelnut Cookies
Categories: Cookie
Yield: 30 Servings

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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