Side Pannel
Chocolate-Hazelnut Thumbprints
Chocolate-Hazelnut Thumbprints
- Recipe Submitted by ADMIN on 09/26/2007
Category: Cookies
Ingredients List
- 1/2 c Hazelnuts
- 1 1/2 c Flour
- 1/4 c Unsweetened cocoa
- 1/2 ts Salt
- 1/2 c Plus 2 tablespoons unsalted
- -butter; room temperature
- 7 tb Sugar
- 1 Whole egg
- 1 Egg yolk
- 1/2 ts Vanilla
- 1/3 c Raspberry preserves
- 1 ts Powdered sugar
Directions
1. Put the nuts in a small baking pan and toast in a preheated 350-degree
oven about 7 to 10 minutes, or until the skins start to crack. Cool
slightly and put into a kitchen towel; rub together to remove the skins.
Cool completely. Process in a food processor until finely ground. Set
aside. 2. Sift together the flour, cocoa and salt; set aside. With an
electric mixer cream together the butter and sugar until fluffy. Add the
egg, egg yolk and vanilla; mix to blend. Slowly add the flour mixture in 3
additions, beating well after each addition. Add the nuts, mixing until
well blended. 3. Roll the dough into 1-inch balls and place on 2 ungreased
baking sheets. Make an indentation with your thumb in the center of each
cookie. Spoon a little of the raspberry preserves into the indentations.
(It is easiest to use a 1/4 teaspoon measuring spoon.) 4. Bake in a
preheated 350-degree oven 12 minutes. Transfer to wire racks to cool. Just
before serving, sift the powdered sugar lightly over the cookies.
NOTES : The cookies can be frozen without the powdered sugar. Defrost and
dust with the sugar just before serving.
oven about 7 to 10 minutes, or until the skins start to crack. Cool
slightly and put into a kitchen towel; rub together to remove the skins.
Cool completely. Process in a food processor until finely ground. Set
aside. 2. Sift together the flour, cocoa and salt; set aside. With an
electric mixer cream together the butter and sugar until fluffy. Add the
egg, egg yolk and vanilla; mix to blend. Slowly add the flour mixture in 3
additions, beating well after each addition. Add the nuts, mixing until
well blended. 3. Roll the dough into 1-inch balls and place on 2 ungreased
baking sheets. Make an indentation with your thumb in the center of each
cookie. Spoon a little of the raspberry preserves into the indentations.
(It is easiest to use a 1/4 teaspoon measuring spoon.) 4. Bake in a
preheated 350-degree oven 12 minutes. Transfer to wire racks to cool. Just
before serving, sift the powdered sugar lightly over the cookies.
NOTES : The cookies can be frozen without the powdered sugar. Defrost and
dust with the sugar just before serving.
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