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 filberts or hazelnuts
  • GLAZE:
  • 2 cups confectioners' sugar
  • 3 tablespoons water
  • 2 teaspoons vanilla extract
  • Granulated sugar or about 60 crushed sugar cubes

Directions

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 teaspoonfuls into balls; press a filbert into each and reshape so dough covers nut. Place on ungreased baking sheets. Bake at 375° 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. 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 filberts or hazelnuts
  • GLAZE:
  • 2 cups confectioners' sugar
  • 3 tablespoons water
  • 2 teaspoons vanilla extract
  • Granulated sugar or about 60 crushed sugar cubes
  1. In a mixing bowl, cream shortening and sugar. Add egg and vanilla; mix well. Combine the dry ingredients and add to creamed mixture.
  2. Roll heaping teaspoonfuls into balls; press a filbert into each and reshape so dough covers nut. Place on ungreased baking sheets. Bake at 375° 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. Yield: about 5 dozen.
Originally published as Cream Filberts in Taste of Home December/January 1996, p13

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