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Recipe by: manoucheca
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See below ingredients and instructions 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
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
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