• Prep Time:
  • Cooking Time:
  • Serves: 36 Servings

Chocolate-Hazelnut Thumbprints

  • Recipe Submitted by on

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.


 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?