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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 25 |
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Soft, crumbly, melt-in-your-mouth thumbprint cookies with raspberry and apricot jams.(Recipe from ) Ingredients:
1 cup flour |
1/2 cup ground hazelnuts (1 cup as whole) |
4 oz butter, at room temperature |
1/4 cup sugar |
1/3 cup raspberry jam |
1/3 cup apricot jam |
Directions:
1. Preheat your oven to 350 F. Line two baking sheets with parchment paper and set aside.
2. Cream butter with sugar until light and fluffy (5 minutes).
3. Whisk together flour and ground hazelnuts and add to the creamed butter. Mix until well combined.
4. Refrigerate the dough for 30 minutes (it will be easier to shape).
5. Take a teaspoonful of dough in your hand, form a small ball, press in the center with your finger to make a hole (not all the way) and arrange on baking trays 2 inches apart. (Don’t be tempted to make them bigger than a teaspoonful).
6. Bake for 15 minutes, until the edges are slightly colored.
7. Let the cookies cool and fill the holes with your favorite jams.
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