In a large bowl, cream together butter and sugar. Beat in egg and vanilla.
In a separate bowl, combine cocoa, baking powder, salt and flour. Add to creamed mixture gradually.
Chill dough in refrigerator for at least 2 to 3 hours.
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.
Bake in a preheated 375° F oven for 8 minutes.
Remove from oven and place 1/2 tsp. raspberry preserves into indentation on cookie. If indentation has risen too much, flatten with a spoon.
Cool cookies on cooling rack.
Chocolate Hazelnut Thumbprint Cookies
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
In a large bowl, cream together butter and sugar. Beat in egg and vanilla.
In a separate bowl, combine cocoa, baking powder, salt and flour. Add to creamed mixture gradually.
Chill dough in refrigerator for at least 2 to 3 hours.
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.
Bake in a preheated 375° F oven for 8 minutes.
Remove from oven and place 1/2 tsp. raspberry preserves into indentation on cookie. If indentation has risen too much, flatten with a spoon.
Cool cookies on cooling rack.
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