Raspberry-Hazelnut Wafers
Flat and nutty, with a creamy raspberry-flavored icing, these cookies fall into the category "plain but good," which seems to encompass so many traditional holiday cookies.
Yield: about 45 cookies
Ingredients
Cookies
- 1/2 cup (1 stick) butter
- 1/3 cup granulated sugar
- 3/4 cup ground hazelnuts
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 1/4 cups King Arthur Unbleached All-Purpose Flour
Icing
- 1 1/2 cups confectioners' sugar
- 2 teaspoons butter
- 1 teaspoon (or more, for more pronounced flavor) raspberry extract
- 1 1/2 tablespoons hot water
Instructions
Cookies
- In a medium size bowl, cream together the butter and sugar until light and fluffy.
- Stir in the hazelnuts, vanilla extract and almond extract. Mix in the flour to form a stiff dough.
- Cover and chill in the refrigerator for at least 1 hour, or overnight.
- Heat the oven to 350 degrees F. Lightly grease or line a cookie sheet with parchment.
- On a lightly floured work surface, roll the dough into a 1/4 inch thick rectangle, and cut it into 2 inch rounds, gathering the scraps and re-rolling the dough as necessary. Place the rounds on the prepared cookie sheet.
- Bake the cookies for 10 to 12 minutes, or until they're lightly browned. Transfer the cookies to a wire rack to cool.
Icing
- In a small bowl, beat together the confectioners' sugar, butter and raspberry extract. Stir in the hot water, a little at a time, until the mixture is of a good spreading consistency.
- Spread the icing onto the cooled cookies.
Nutrition
Per serving (1 cookie, 13g): 63 cal, 4g fat, 3g complex carbohydrates, 5g sugar, 7mg cholesterol, 63mg sodium, 10mg potassium, 25RE vitamin A, 9mg calcium, 19mg phosphorus
Attribution
Recipe and photo used with permission from: King Arthur Flour
