Instructions: Preheat oven to 325 F (165 C). Cream together butter and sugar until light and fluffy.

Stir in hazelnuts, lemon juice and vanilla. Mix in flour to form a firm dough.

On a floured board, roll out to 1/8-inch thickness and cut into 2 inch rounds. Place on greased cookie sheet and bake 10 to 15 minutes, or until lightly browned. Cool on wire rack.

Icing:
Sift powdered sugar into a bowl; add butter and Blackberry liqueur. Stir in 1 1/2 tablespoons hot water, drop by drop, until mixture is of spreading consistency. You may not need all the water. Spread icing onto completely cooled cookies.

Makes about 30 cookies.

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