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Add a photoRaciónes: 12
Ingredientes
- 1 c. Unsalted butter, softened
- 13/4 c. Confectioners' sugar
- 11/2 tsp Pure vanilla extract
- 11/2 c. All-purpose flour, sifted before measuring
- 1/2 c. Finely grnd hazelnuts or possibly macadamia nuts
- 1/4 c. Seedless raspberry preserves (approx)
- Food coloring as desired, for decorating
Direcciones
- 1. Heat oven to 350 degrees. Lightly grease cookie sheet(s) or possibly line with parchment paper.
- 2. Beat butter and 1/2 c. of the confectioners' sugar in large bowl of electric mixer on high speed till well combined. Fold in vanilla.
- Stop the mixer and add in the flour and grnd nuts. Mix on low speed just till combined.
- 3. Using 1 tsp. dough for each, roll into rounds. Place on baking sheet. Dip the bottom of a flat glass in confectioners' sugar, reserving 1/4 c. for this purpose. Press each ball, flattening to a 1-inch round.
- 4. Bake just till they begin to color, 9 to 11 min. Transfer to a wire rack to cold.
- 5. Spread bottoms of half the cookies with preserves, using about 1/4 tsp. for each cookie. Sandwich together with another cookie.
- 6. For icing, mix remaining 1 c. confectioners' sugar with just sufficient water to make it spreading consistency. Tint icing with food color, if you like.
- 7. Decorate top of cookies with icing, using a pastry bag, if you like.
- Contest: by Isabelle Clarke Garibaldi of Burr Ridge
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 118g | |
| Recipe makes 12 servings | |
| Calories 504 | |
| Calories from Fat 147 | 29% |
| Total Fat 16.82g | 21% |
| Saturated Fat 9.88g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 41mg | 14% |
| Sodium 6mg | 0% |
| Potassium 84mg | 2% |
| Total Carbs 81.17g | 22% |
| Dietary Fiber 1.8g | 6% |
| Sugars 35.53g | 24% |
| Protein 6.32g | 10% |
