HAZELNUT 1% cups ei “ paieees kt
cup sifted flour easpoon vanilla extrac
BALLS 2 tablespoons sugar Confectioners’ sugar
Yo cup soft butter

Heat oven to 375°. Blender-grind hazelnuts very fine. Empty into mixing bowl. Add
all remaining ingredients except confectioners’ sugar to nuts and mix thoroughly.
Refrigerate dough at least one-half hour. Form dough into 1” balls, place 1 inch
apart on ungreased cookie sheets and bake 15 to 20 minutes, until set but not brown.
Cool partially on cooling rack and roll in confectioners’ sugar while warm. Re-roll in
sugar just before serving.

Yield: about 2 dozen cookies

PRALINE eB ne ; = brown
easpoon vanilla extrac ablespoons flour
COOKIES 3 sidecases soft butter 1 cup sae

V4 teaspoon salt

Heat oven to 300°. Heavily grease cookie sheets. Put all ingredients except nuts into
OSTERIZER container, cover and process at BLEND until smooth. Remove feeder
cap and add nuts, continuing to process only until nuts are coarsely chopped. Drop
4 teaspoon of batter for each cookie onto cookie sheet about 4 or 5 inches apart.
Bake 10-12 minutes. Let cool on cookie sheet 1 or 2 minutes. Cool on wire rack. Do not

stack.
Yield: 4 to 5 dozen

VARIATION: For a lacy texture, bake at 350° for 4 or 5 minutes. Let cool 1 or 2
minutes on cookie sheet, remove with wide spatula and curl around handle of wooden
spoon into cornucopia shape. If cookies harden, return to oven for a minute or two to
soften. Serve cornucopia cookies plain, sprinkle with confectioners’ soe or fill with
one of the following:

Whipped cream, sweetened and tinted pink or green. Sprinkle with colored sugar.

Softened ice cream.

Cream cheese softened and beaten with light cream, then flavored with extract.

SPRITZ
COOKIES 2 cups sifted flour 24 cup soft butter or margarine
V4 teaspoon salt 24 cup sugar
1 whole egg or 3 egg yolks 1 teaspoon vanilla extract

Heat oven to 400°. Sift flour and salt into mixing bowl. Put remaining ingredients into
OSTERIZER container, cover and process at BLEND until smooth. Add to flour and
mix until smooth. Refrigerate about 30 minutes. Using a cookie press, form into desired
shapes on ungreased cookie sheets and bake 8 to 10 minutes.

Yield: about 4 dozen

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