Chocolate-Hazelnut Thumbprints |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 28 |
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With a double shot of chocolate and hazelnut flavors, kids and adults will rave over these filled cookies. The espresso powder is optional, but it intensifies the chocolate flavor. Ingredients:
4.5 ounces all-purpose flour (about 1 cup) |
1 cup powdered sugar |
1/3 cup unsweetened cocoa |
1/4 teaspoon salt |
1/2 cup butter, softened |
2 large egg yolks |
1 teaspoon instant espresso (optional) |
1/2 teaspoon vanilla extract |
2/3 cup finely chopped hazelnuts, toasted |
1/3 cup hazelnut-chocolate spread (such as nutella) |
Directions:
1. Preheat oven to 350°.
2. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, sugar, cocoa, and salt; stir with a whisk. Place butter in a large bowl, and beat with a mixer at medium speed until light and fluffy (about 2 minutes). Stir egg yolks with a whisk, adding espresso, if desired. Add the yolk mixture and vanilla to butter; beat well. Add flour mixture to butter mixture; beat at low speed just until combined.
3. Turn dough out onto a sheet of wax paper; knead 6 times or until smooth and shiny. Shape dough into 28 (1-inch) balls. Roll sides of balls in nuts, pressing gently. Arrange balls 1 inch apart on baking sheets lined with parchment paper. Press thumb into center of each cookie, leaving an indentation. Bake, 1 batch at a time, at 350° for 10 minutes. Remove cookies from pans; cool completely on wire racks. Spoon a scant 1/2 teaspoon hazelnut-chocolate spread into center of each cookie.
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