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
- 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
- 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
- Heat the oven to 350 degrees F.
- 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.
- 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 a lightly greased or parchment-lined baking 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.
Yield: about 45 cookies
Nutrition information 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
Recipe credit: King Arthur Flour
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