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Chocolate Hazelnut Thumbprints

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

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

Printed from tasteofhome.com Sep 8, 2008

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Chocolate Hazelnut Thumbprints cont.

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.