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Chocolate Hazelnut Thumbprints
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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 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.
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Printed from tasteofhome.com Sep 8, 2008Copyright Reiman Media Group, Inc © 2008 |