Cook Time: 10 minutes
Ingredients:
- 1 cup sifted all-purpose flour
- 1/3 cup sugar
- 2/3 cup ground hazelnuts or pecans
- 1/2 cup butter, soft
- seedless raspberry jam or your favorite
- .
- Frosting
- 2 tablespoon soft butter
- dash salt
- 1/2 teaspoon vanilla extract
- 2 cups sifted confectioners' sugar, divided
- 3 to 4 tablespoons half-and-half, heated until hot
Preparation:
Sift together the flour and 1/3 cup sugar; add the ground hazelnuts or pecans. Blend in the soft butter to make a soft dough. Roll out dough on a floured surface to about 1/8-inch thick. Cut into 2 1/2-inch rounds. Place on ungreased baking sheets. Bake at 375° for 7 to 10 minutes until lightly browned. Spread half of the cookies with chocolate frosting; top with remaining cookies and spread tops with a little jam and more chocolate frosting. If desired sprinkle with chopped nuts or coconut.Frosting: In a medium bowl blend 2 tablespoons butter, dash salt, 1/2 teaspoon vanilla, and 1/2 cup of the sifted confectioners' sugar. Alternately add 1 1/2 cups sifted confectioners' sugar with 3 tablespoons of half and half, beating until smooth and creamy. Add more half-and-half if necessary.
Sour Cream Cookies
Sand Tarts
Recipe Sand Tart Cinnamon Cookies
Shortbread Cookie Mix
Sour Cream Cookies with Raisins
Sour Cream Cookie Dough
Classic Shortbread Cookies
Christmas Sand Tarts
Maple Shortbread Cookies
Orange Shortbread Cookies
Joyce's Shortbread Cookies
Shortbread
Brown Sugar Shortbread Cookies
Chocolate Shortbread
Butterscotch Pecan Shortbread
More Butter Cookies
Sugar Cookie Recipes Index
Butter Cookie Recipes Index
Cookie Recipes Index
Candy Recipes
Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter

Be the first to 