Cookies

Chocolate Hazelnut Thumbprint Cookies

rpic_20170418161707_lg

Prep Time: 3 Hours 15 Minutes

Total Time: 3 Hours 23 Minutes

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Ingredients

  • 2/3 C. butter
  • 1/2 C. granulated sugar
  • 1 egg
  • 1 tsp. Spice Islands® Pure Vanilla Extract
  • 3 Tbsp. unsweetened cocoa powder
  • 1/2 tsp. Clabber Girl® Baking Powder
  • 1/4 tsp. salt
  • 1 1/4 C. all-purpose flour
  • 1 C. finely chopped hazelnuts

Directions

  1. In a large bowl, cream together butter and sugar. Beat in egg and vanilla.
  2. In a separate bowl, combine cocoa, baking powder, salt and flour. Add to creamed mixture gradually.
  3. Chill dough in refrigerator for at least 2 to 3 hours.
  4. Shape dough into 1-inch balls. Roll each ball in chopped hazelnuts and place on greased cookie sheet about 2 inches apart. Press your thumb into center of each ball, leaving an impression to add raspberry preserves when cookies are done.
  5. Bake in a preheated 375° F oven for 8 minutes.
  6. Remove from oven and place 1/2 tsp. raspberry preserves into indentation on cookie. If indentation has risen too much, flatten with a spoon.
  7. Cool cookies on cooling rack.

Chocolate Hazelnut Thumbprint Cookies

rpic_20170418161707_lg

Prep Time: 3 Hours 15 Minutes

Total Time: 3 Hours 23 Minutes

Ingredients

  • 2/3 C. butter
  • 1/2 C. granulated sugar
  • 1 egg
  • 1 tsp. Spice Islands® Pure Vanilla Extract
  • 3 Tbsp. unsweetened cocoa powder
  • 1/2 tsp. Clabber Girl® Baking Powder
  • 1/4 tsp. salt
  • 1 1/4 C. all-purpose flour
  • 1 C. finely chopped hazelnuts

Directions

  1. In a large bowl, cream together butter and sugar. Beat in egg and vanilla.
  2. In a separate bowl, combine cocoa, baking powder, salt and flour. Add to creamed mixture gradually.
  3. Chill dough in refrigerator for at least 2 to 3 hours.
  4. Shape dough into 1-inch balls. Roll each ball in chopped hazelnuts and place on greased cookie sheet about 2 inches apart. Press your thumb into center of each ball, leaving an impression to add raspberry preserves when cookies are done.
  5. Bake in a preheated 375° F oven for 8 minutes.
  6. Remove from oven and place 1/2 tsp. raspberry preserves into indentation on cookie. If indentation has risen too much, flatten with a spoon.
  7. Cool cookies on cooling rack.

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