Hazelnut Thumbprint Cookies

Name: Hazelnut Thumbprint Cookies
Total time: 1800 s
Yield: 30 cookies
Cuisine: American
Ingredients: 145 grams (1 cup) cup all-purpose flour; 1/8 teaspoon kosher salt; 113 grams (1/2 cup) unsalted butter, at room temperature; 73 grams (1/3 cup) sugar; 1 egg yolk; 3/4 teaspoon vanilla extract; 112 grams (3/4 cup) hazelnuts, toasted and coarsely ground; 150 grams raspberry preserves, or any other confiture

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.

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.

Saved

Ingredients

30 minutes

30 cookies

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

Saved

Steps

30 minutes

1

Sift flour and salt in a small bowl. Set aside.
2

Using an electric mixer, cream butter until fluffy. Add sugar and beat until light and fluffy.
3

Mix in yolk and vanilla. Mix in dry ingredients and nuts. Let the dough rest 30’ in the refrigerator.
4

If confiture has seeds, remove them through a sieve.
5

Preheat oven to 340F.
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

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

Cool on rack. Store airtight or in freezer.