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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.
1/2 cup (1 stick, 4 ounces) unsalted butter
1/3 cup (2 ounces) granulated sugar
3/4 cup (2 3/8 ounces) ground hazelnuts
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 1/4 cups (5 1/4 ounces) King Arthur Unbleached All-Purpose Flour
1 1/2 cups (6 ounces) confectioners' sugar
2 teaspoons butter
1 teaspoon (or more, for more pronounced flavor) raspberry extract
1 1/2 tablespoons hot water
Preheat the oven to 350°F.
Cookies: In a medium-sized 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.