Hazelnut Thumbprint Cookies

Ricardo
Ricardo @tallcook
Manhattan, New York, United States

You can use any preserves, marmalade, jelly, nutella, etc. on these delicious cookies. My favorite is raspberry. They are fun to make, serve, and eat.

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Ingredients

30 minutes
30 cookies
  1. 145 grams (1 cup)cup all-purpose flour
  2. 1/8 teaspoonkosher salt
  3. 113 grams (1/2 cup)unsalted butter, at room temperature
  4. 73 grams (1/3 cup)sugar
  5. 1egg yolk
  6. 3/4 teaspoonvanilla extract
  7. 112 grams (3/4 cup)hazelnuts, toasted and coarsely ground
  8. 150 gramsraspberry preserves, or any other confiture

Cooking Instructions

30 minutes
  1. 1

    Sift flour and salt in a small bowl. Set aside.

  2. 2

    Using an electric mixer, cream butter until fluffy. Add sugar and beat until light and fluffy.

  3. 3

    Mix in yolk and vanilla. Mix in dry ingredients and nuts. Let the dough rest 30’ in the refrigerator.

  4. 4

    If confiture has seeds, remove them through a sieve.

  5. 5

    Preheat oven to 340F.

  6. 6

    Form dough into small balls with wet hands. Arrange on cookie sheet lined with parchment paper, spacing 1 inch apart. Make depression in center of each using your wet fingertip or handle of wooden spoon.

  7. 7

    Bake for 8 minutes. Fill depressions with preserves and/or marmalade. Continue baking for 8 minutes (until they begin to color).

  8. 8

    Cool on rack. Store airtight or in freezer.

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Comments (3)

Chris Gan
Chris Gan @ChrissyAlpha
My mom used to make these for Christmas! I love them! 😊

Written by

Ricardo
Ricardo @tallcook
on
Manhattan, New York, United States
My mother was a very good home cook, which made me appreciate homemade food to this day.
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