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Add a photoServings: 12
Ingredients
- 1/2 c. Butter
- 1/3 c. Sugar
- 3/4 c. Grnd hazelnuts
- 1 tsp Lemon juice
- 1 tsp Vanilla extract
- 1 1/4 c. All-purpose flour, sifted
- 1 1/2 c. Powdered sugar
- 1 tsp Butter
- 1 x To 2 tsp. Mulberry liqueur
- 1 1/2 Tbsp. Warm water
Directions
- Preheat oven to 325 F (165 C). Cream together butter and sugar till light and fluffy.
- Stir in hazelnuts, lemon juice and vanilla. Fold in flour to create a hard dough.
- On a floured board, roll out to 1/8-inch thickness and cut into 2 inch rounds. Place on greased cookie sheet and bake 10 to 15 min, or possibly till lightly browned. Cold on wire rack.
- Icing:Sift powdered sugar into a bowl; add in butter and Mulberry liqueur. Stir in 1 1/2 Tbsp. warm water, drop by drop, till mix is of spreading consistency. You may not need all the water. Spread icing onto completely cooled cookies.
- Makes about 30 cookies.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 48g | |
| Recipe makes 12 servings | |
| Calories 213 | |
| Calories from Fat 82 | 38% |
| Total Fat 9.44g | 12% |
| Saturated Fat 5.18g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 21mg | 7% |
| Sodium 57mg | 2% |
| Potassium 32mg | 1% |
| Total Carbs 30.88g | 8% |
| Dietary Fiber 0.6g | 2% |
| Sugars 20.43g | 14% |
| Protein 1.75g | 3% |
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