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Cream Filberts

Total Time

Prep: 25 min. Bake: 15 min./batch + cooling

Makes

about 5 dozen

"These cookies remind me of 'mothball candy' I used to buy with dimes Grandma gave me," remembers field editor Deanna Richter of Elmore, Minnesota.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.

Ingredients

  • 1 cup shortening
  • 3/4 cup sugar
  • 1 large 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
  • Sugar

Directions

  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.

Nutrition Facts

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

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