FAVORITE FILBERT COOKIES1 cup butter or margarine, softened 1 cup sugar 1 cup fine-ground raw filberts 2 cups flour 1 teaspoon vanilla Cream butter or margarine and sugar. Add ground filberts, flour, and vanilla. Mix well. Shape into walnut-size balls, place on ungreased baking sheet and flatten using a smooth-bottomed drinking glass or measuring cup dipped in flour. Bake at 325 degrees F. for about 12 minutes. Bottom of cookie should barely be browned. Don't allow edges to become brown. Let stand a few minutes on sheet, then remove to cooling rack. Makes three dozen cookies. Pam Peabody

HONEY-COATED FILBERTS 1 cup shelled filberts 1/2 cup sugar 1 tablespoon honey

Toast filberts in a shallow pan in a 350-degree-F. oven for 10-15 minutes. Let cool a moment. Rub as much skin off the filberts as possible, using a rough cloth or your hands. Heat sugar in a skillet slowly until it melts and begins to caramelize. Add honey and blend. Stir in whole filberts. Drop by spoonfuls onto buttered baking sheet. When cool, store in tightly covered container. Yield: about 1/2 lb. Mrs. E.H. Sawyer

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