Chocolate Chip Thumbprints |
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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 30 |
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From Better Homes & Garden's 2004 Christmas Cookie Magazine Ingredients:
1 (18 ounce) package refrigerated chocolate chip cookie dough |
3/4 cup finely chopped hazelnuts or 3/4 cup almonds |
1/4 cup milk |
1/2 cup purchased nutella (chocolate-hazelnut spread) |
candy sprinkles, for garnish |
Directions:
1. Preheat oven to 375°F.
2. In a large mixing bowl, knead together cookie dough and flour until combined.
3. Shape tablespoon-size pieces of dough into balls.
4. Place nuts in a shallow dish.
5. Place milk in another shallow dish.
6. Roll dough balls in milk and then in nuts.
7. Place balls 2 inches apart on an un-greased cookie sheet.
8. Press your thumb into the center of each ball to make an indentation.
9. Bake in preheated oven 10 12 minutes or until lightly browned.
10. Transfer to a wire rack and cool.
11. Place chocolate-hazelnut spread in a re-sealable plastic bag; snip off one of the corners.
12. Pipe spread into each indentation.
13. Sprinkle cookies with candy sprinkles.
14. To store: Place cookies in layers separated by waxed paper in an airtight container.
15. Store at room temp for up to 3 days.
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