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OxfordPress.com

Filbert Delights

Wilma Havard of Spring Valley has been making her Filbert Delights for her family for 30 years. The sandwich cookies are filled with raspberry jam and decorated with a pink frosting.

1 cup butter
1 1/2 cups sifted confectioners' sugar
1 1/2 cups sifted all-purpose flour
1 teaspoon vanilla
1/2 cup filberts (hazelnuts) ground fine
Red food coloring
1 cup red or black raspberry jam

In a large bowl cream the butter and 1/2 cup of the sugar until well blended. Stir in flour, vanilla and ground nuts. Chill dough in the refrigerator for at least 30 minutes. Preheat oven to 350 degrees. Using a 1-inch spring-action scoop (or using your hands to form 1-inch balls), place balls of cookie dough 2 inches apart on a greased cookie sheet. Lightly grease the bottom of a measuring cup and dip in confectioners’ sugar; press over each ball to flatten to about a 1-inch round. Bake for 10 minutes, until golden around edges. Remove carefully from cookie sheets to wire racks. Cool. In a small bowl beat the remaining 1 cup sugar with a few drops of water until smooth; tint pink with a drop or two of food coloring. Spread half of the cookies with raspberry jam; top with remaining cookies, sandwich style, flat side down. Attach a writing tip to a cake-decorating set (or snip a corner off of a small plastic sandwich bag); fill with pink frosting. Press out a spiral ring on top of cookies.