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VIENNESE ROUNDS 
1 c. butter
1 1/2 c. sifted confectioners' sugar
1 1/2 c. sifted flour
1 tsp. vanilla
1/2 c. chopped filberts or hazelnuts
Red food coloring
1 c. red raspberry preserves

Cream butter and 1/2 cup sugar until well blended in a large bowl. Stir in flour, vanilla and ground nuts.

Roll dough, a level teaspoon at a time, into balls between palms of hands. Place 2 inches apart on greased cookie sheet. Lightly grease the bottom of a glass or cup and dip in sugar; press over each ball to flatten to about 1 inch round.

Bake in moderate 350F oven 10 minutes or until golden around edges. Remove carefully from cookie sheet to wire rack. Cool completely.

Beat remaining 1 cup sugar with a few drops of water until smooth in a small bowl. Tint pink with a drop of 2 of red food coloring.

Spread bottoms of half of the cookies with raspberry preserves. Top sandwich style, with remaining cookies, flat side down.

Attach a writing tip to a cake-decorating set, fill decorator with frosting, press out in rings on top of cookies.

Makes about 3 dozen double cookies.

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 Rating: 5 / 5 - Reviews: 1
Dec 10, 5:11 PM
Eileen C. Knoud (New Jersey) says:

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