Cookie Recipes

Raspberry-Hazelnut Wafers

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Ingredients

  • 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 all-purpose flour
  • 1 1/2 cups confectioners' sugar
  • 2 teaspoons butter
  • 1 teaspoon raspberry extract

Instructions

  1. Heat the oven to 350 degrees F. Lightly grease or parchment-line a cookie sheet.
  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 the prepared cookie 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.


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