Title: Joan's Little Joys (1995 5th Place)
Categories: Cookies, Holiday
Yield: 36 Cookies
1 c Unsalted butter; softened
1 3/4 c Confectioners' sugar
1 1/2 ts Pure vanilla extract
1 1/2 c All-purpose flour;
- sifted before measuring
1/2 c Hazelnuts or macadamia
- nuts; finely ground
1/4 c Seedless raspberry
- preserves (approximate)
Food coloring as desired;
- for decorating
Heat oven to 350°F. Lightly grease cookie sheet(s) or line with
parchment paper.
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.
Using 1 ts 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"
round.
Bake just until they begin to color, 9 to 11 minutes. Transfer to a
wire rack to cool.
Spread bottoms of half the cookies with preserves, using about
1/4 ts for each cookie. Sandwich together with another cookie.
For icing, mix remaining 1 cup confectioners' sugar with just
enough water to make it spreading consistency. Tint icing with food
color, if desired.
Decorate top of cookies with icing, using a pastry bag, if desired.
Recipe by Isabelle Clarke Garibaldi of Burr Ridge
Recipe FROM: Chicago Tribune Holiday Cookie Contest
