Raspberry-Hazelnut Wafers

No Photo


  • 1/2 cup butter
  • 1/3 cup granulated sugar
  • 3/4 cup ground hazelnuts
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon pure almond extract
  • 1 1/4 cups King Arthur Unbleached All-Purpose flour
  • 1 1/2 cups confectioners' sugar
  • 2 teaspoons butter
  • 1 teaspoon raspberry extract


  1. Heat the oven to 350 degrees F.
  2. In a medium-size bowl, cream together the 1/2 cup butter and sugar until light and fluffy.
  3. Stir in the hazelnuts, vanilla extract, and almond extract.
  4. Mix in the flour to form a stiff dough. Cover and chill in the refrigerator for at least 1 hour, or overnight.
  5. 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.
  6. Place the rounds on a lightly greased or parchment-lined baking sheet.
  7. Bake the cookies for 10 to 12 minutes, or until they're lightly browned.
  8. Transfer the cookies to a wire rack to cool.
  9. In a small bowl, beat together the confectioners' sugar, 2 teaspoons butter, and raspberry extract.
  10. Stir in 1 1/2 tablespoons of hot water, a little at a time, until the mixture is of a good spreading consistency. Spread the icing onto the cooled cookies.