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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.





  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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