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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.

Ingredients

Cookies

Icing



Instructions

  1. Heat the oven to 350 degrees F.
  2. 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.
  3. Cover and chill in the refrigerator for at least 1 hour, or overnight.
  4. 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.
  5. Bake the cookies for 10 to 12 minutes, or until they're lightly browned. Transfer the cookies to a wire rack to cool.
  6. 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.
  7. 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

Source: King Arthur Flour


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