| 1 cup Unsalted butter, softened | | 1 34 cup Confectioners' sugar | | 1 1/2 tsp Pure vanilla extract | | 1 1/2 cup All-purpose flour, sifted before measuring | | 1/2 cup Finely ground hazelnuts or macadamia nuts | | 1/4 cup Seedless raspberry preserves (approx) | | Food coloring as desired, for decorating |
| | 1. Heat oven to 350 degrees. Lightly grease cookie sheet(s) or line with parchment paper. | | 2. Beat butter and 1/2 cup of the confectioners' sugar in large bowl of electric mixer on high speed until well combined. Mix in vanilla . | | Stop the mixer and add the flour and ground nuts. Mix on low speed just until combined. | | 3. Using 1 teaspoon dough for each, roll into rounds. Place on baking sheet. Dip the bottom of a flat glass in confectioners' sugar, reserving 1/4 cup for this purpose. Press each ball, flattening to a 1-inch round. | | 4. Bake just until they begin to color, 9 to 11 minutes. Transfer to a wire rack to cool. | | 5. Spread bottoms of half the cookies with preserves, using about 1/4 teaspoon for each cookie. Sandwich together with another cookie. | | 6. For icing, mix remaining 1 cup confectioners' sugar with just enough water to make it spreading consistency. Tint icing with food color, if desired. | | 7. Decorate top of cookies with icing, using a pastry bag, if desired. | | Contest: by Isabelle Clarke Garibaldi of Burr Ridge |
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