Cream Filberts Recipe
Cream Filberts Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
"These cookies remind me of 'mothball candy' I used to buy with dimes Grandma gave me," remembers field editor Deanna Richter of Elmore, Minnesota.
MAKES:
60 servings
TOTAL TIME:
Prep: 25 min. Bake: 15 min./batch + cooling
MAKES:
60 servings
TOTAL TIME:
Prep: 25 min. Bake: 15 min./batch + cooling

Ingredients

  • 1 cup shortening
  • 3/4 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt
  • 3/4 cup whole hazelnuts
  • GLAZE:
  • 2 cups confectioners' sugar
  • 3 tablespoons water
  • 2 teaspoons vanilla extract
  • Granulated sugar or about 60 crushed sugar cubes

Directions

In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg and vanilla. Combine the dry ingredients and gradually add to creamed mixture.
Roll heaping teaspoonfuls of dough into balls; press a hazelnut into each and reshape balls. Place 2 in. apart on ungreased baking sheets.
Bake at 375° for 12-15 minutes or until lightly browned. Cool on wire racks. In a bowl, combine the confectioners' sugar, water and vanilla until smooth; dip tops of cookies in glaze. Sprinkle with sugar. Yield: about 5 dozen.
Originally published as Cream Filberts in Taste of Home December/January 1996, p13

Nutritional Facts

1 each: 84 calories, 4g fat (1g saturated fat), 4mg cholesterol, 9mg sodium, 11g carbohydrate (6g sugars, 0 fiber), 1g protein.

  • 1 cup shortening
  • 3/4 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt
  • 3/4 cup whole hazelnuts
  • GLAZE:
  • 2 cups confectioners' sugar
  • 3 tablespoons water
  • 2 teaspoons vanilla extract
  • Granulated sugar or about 60 crushed sugar cubes
  1. In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg and vanilla. Combine the dry ingredients and gradually add to creamed mixture.
  2. Roll heaping teaspoonfuls of dough into balls; press a hazelnut into each and reshape balls. Place 2 in. apart on ungreased baking sheets.
  3. Bake at 375° for 12-15 minutes or until lightly browned. Cool on wire racks. In a bowl, combine the confectioners' sugar, water and vanilla until smooth; dip tops of cookies in glaze. Sprinkle with sugar. Yield: about 5 dozen.
Originally published as Cream Filberts in Taste of Home December/January 1996, p13

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