CREAM FILBERTS
Adapted from source: Taste of Home Magazine
Yield: about 5 dozen

These are also referred to 'moth balls' because of their size and appearance.

1 cup shortening
3/4 cup sugar
1 egg
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt
3/4 cup whole shelled filberts or hazelnuts
GLAZE:
2 cups confectioner's sugar
3 Tablespoons water
2 teaspoons vanilla extract
Granulated sugar or about 60 crushed sugar cubes

Preheat oven to 375 degrees F.

In a mixing bowl, cream shortening and sugar. Add egg and vanilla; mix well.

Combine the flour, baking powder, and salt and add to creamed mixture. Roll heaping teaspoonfuls of the dough into balls; press a filbert into each and reshape so dough covers the nut. Place on ungreased baking sheets.

Bake at 375 degrees for 12-15 minutes or until lightly browned. Cool on wire racks.

Combine first three glaze ingredients; dip entire top of the cooled cookies into the glaze. Roll in sugar.