Cookie Recipes

Blackberry Hazelnut Cookies recipe

This recipes yields approximately 30 cookies.

Ingredients:

COOKIES:
½ cup of butter.
1/3 cup of sugar.
¾ cup of ground hazelnuts.
1 teaspoon of lemon juice.
1 teaspoon of vanilla extract.
1 ¼ cups of all-purpose flour, sifted.

ICING:
1 ½ cups of powdered sugar.
1 teaspoon of butter.
1 ½ teaspoons of blackberry liqueur.
1 ½ tablespoons of hot water.

Directions:

COOKIES:

Preheat your oven to 325°F.

Cream together the butter and sugar until light and fluffy.

Stir in the ground hazelnuts, lemon juice and vanilla extract.

Mix in flour to form a firm dough.

On a floured board, roll out to 1/8 inch thickness and cut into 2 inch rounds.

Place on greased cookie sheet and bake for 12 minutes, or until browned lightly.

Allow to cool on wire racks.

ICING:
Sift the powdered sugar into a bowl; then add the butter and the blackberry liqueur.

Stir in the hot water, drop by drop, until mixture is of spreading consistency (it might be the case that not all the water is needed).

Spread the blackberry icing onto the cooled cookies.

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Add a Review or Comment:

Reviews and Comments:

Blackberry Hazelnut Cookies Review by Stacey Neagle on April 4th, 2011:

These are the greatest cookies in the world. I put them on sale in my shop and everyone loved them! They want to know when I am making more of these so they can have some, I even started taking orders from people how great is that.

Conversions
cupabout 118ml (118.295 mililitres based on 236.59 mililitres in a US cup)
1/3 cupabout 79ml (78.7845 mililitres based on 236.59 mililitres in a US cup)
cupabout 177ml (177.4425 mililitres based on 236.59 mililitres in a US cup)
1 cupsabout 296ml (295.7375 mililitres based on 236.59 mililitres in a US cup)
1 cupsabout 355ml (354.885 mililitres based on 236.59 mililitres in a US cup)

Data:

Published: June 27, 2008
Average rating of 5.00 stars based on 1 reviews.
Summary: This recipes yields approximately 30 cookies.
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Published by Starsol