Chocolate Hazelnut Thumbprints |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 36 |
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Since we live in hazelnut country, I love making these special cookies for festive occasions. I usually bake two or three batches for parties and homemade gifts. They're yummy tasting and cute as can be! Ingredients:
2/3 cup butter, softened |
1/2 cup sugar |
1 egg plus 1 egg yolk |
1/2 teaspoon vanilla extract |
1-1/2 cups king arthur unbleached all-purpose flour |
1/4 cup baking cocoa |
1/2 teaspoon salt |
2/3 cup ground hazelnuts |
1/2 cup raspberry preserves |
confectioners' sugar |
Directions:
1. In a large bowl, cream butter and sugar until light and fluffy. Add the egg, yolk and vanilla; mix well. Combine the flour, cocoa and salt; add a third at a time to creamed mixture, beating well after each addition. Stir in nuts.
2. Roll dough into 1-in. balls; place 2 in. apart on ungreased baking sheets. Using the end of a wooden spoon handle, make a 1/2-in.-deep indentation in the center of each ball; fill with 1/4 teaspoon of preserves. Bake at 350° for 10-12 minutes or until set. Remove to wire racks to cool. Just a before serving, lightly dust with confectioners' sugar. Yield: about 6 dozen.
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