Hazelnut Butter Balls
1 cup butter
1/4 cup sugar
1 medium egg yolk
1 Tbsp white rum or lemon juice
1/2 tsp vanilla
1 cup all purpose flour, sifted
1 egg white, beaten
1/2 cup hazelnuts, finely chopped
red, green candied cherries or cranberries
In a medium bowl with an electric mixer, cream the butter and sugar until light and fluffy. Add the egg yolk, rum or lemon juice and vanilla; blend well. Stir in flour. Cover and refrigerate 3 hours or overnight.
Roll into small balls the size of walnuts. Dip the dough balls 1/2 way into the beaten egg whites and then dip the egg coated half into the hazelnuts. Place the cookies an inch apart (uncoated size down) on a lightly greased cookie sheet, and press a quarter piece of candied fruit in the top. Bake in a 325 degree F oven for 10-12 minutes.