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Chocolate Hazelnut Thumbprints

 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!
36 ServingsPrep: 20 min. Bake: 10 min./batch + cooling


  • 2/3 cup butter, softened
  • 1/2 cup sugar
  • 1 egg plus 1 egg yolk
  • 1/2 teaspoon McCormick® Pure 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 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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Chocolate Hazelnut Thumbprints (continued)

Nutritional Facts: 2 cookies equals 84 calories, 5 g fat (2 g saturated fat), 21 mg cholesterol, 68 mg sodium, 10 g carbohydrate, trace fiber, 1 g protein.