Cream Filberts

by Kathleen Morrison

Servings: 5 dozen

INGREDIENTS

1 cup shortening
3/4 cup sugar
1 egg
1 tsp. vanilla extract
2-1/2 cups all-purpose flour
1/2 tsp. baking powder
1/8 tsp. salt
3/4 cup whole filberts or hazelnuts

Glaze:
2 cups confectioner's sugar
3 tbsp. water
2 tsp. vanilla extract
Granulated sugar or about 60 crushed sugar cubes

INSTRUCTIONS

In a mixing bowl, cream shortening and sugar. Add egg and vanilla; mix well. Combine the dry ingredients and add to creamed mixture. Roll heaping teaspoonful into balls; press a filbert into each and reshape so dough covers nut. Place on ungreased baking sheets. Bake at 375°F for 12-15 minutes or until lightly browned. Cool on wire racks. Combine first three glaze ingredients; dip entire top of cookies. Roll in sugar.

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Tagged: cookies, desserts, hazelnutcookies add tags

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