Ingredients
| 1 cup | shortening | | 3/4 cup | sugar | | 1 | egg | | 1 tsp. | vanilla extract | | 2-1/2 cup | all-purpose flour | | 1/2 tsp. | baking powder | | 1/8 tsp. | salt | | 3/4 cup | whole filberts or | | hazelnuts |
Glaze
| 2 cups | confectioners' sugar | | 3 tbsp. | water | | 2 tsp. | vanilla extract | | Granulated sugar |
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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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