Nutrition Facts

  • One serving:
  • 2 cookies
  • Calories:
  • 84
  • Fat:
  • 5 g
  • Saturated Fat:
  • 2 g
  • Cholesterol:
  • 21 mg
  • Sodium:
  • 68 mg
  • Carbohydrate:
  • 10 g
  • Fiber:
  • 0 g
  • Protein:
  • 1 g

Chocolate Hazelnut Thumbprints

Since we live in hazelnut country, I love making these special cookies for festive occasions. I usually bake two or three batches for parties and homemade gifts. They're yummy tasting and cute as can be!

SERVINGS

36

CATEGORY

Lower Fat

METHOD

Baked

PREP

20 min.

COOK

10 min.

TOTAL

30 min.

INGREDIENTS

  • 2/3 cup butter, softened
  • 1/2 cup sugar
  • 1 egg plus 1 egg yolk
  • 1/2 teaspoon vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1/4 cup baking cocoa
  • 1/2 teaspoon salt
  • 2/3 cup ground hazelnuts
  • 1/2 cup raspberry preserves
  • Confectioners' sugar

DIRECTIONS

In a large mixing bowl, cream butter and sugar until light and fluffy. Add the egg, yolk and vanilla; mix well. Combine the flour, cocoa and salt; add a third at a time to creamed mixture, beating well after each addition. Stir in nuts.
    Roll dough into 1-in. balls; place 2 in. apart on ungreased baking sheets. Using the end of a wooden spoon handle, make a 1/2-in.-deep indentation in the center of each ball; fill with 1/4 teaspoon of preserves. Bake at 350° for 10-12 minutes or until set. Remove to wire racks to cool. Just a before serving, lightly dust with confectioners' sugar. Yield: about 6 dozen.

Printed from tasteofhome.com Sep 7, 2008

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