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.



3 dozen


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