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Chocolate-hazelnut Thumbprints

Author/Submitted by: Seattle Times
Servings: 36
Categories: Chocolate / Cookies / Desserts

1/2  cup  hazelnuts
1 1/2  cups  flour
1/4  cup  unsweetened cocoa
1/2  teaspoon  salt
1/2  cup  plus 2 tablespoons unsalted butter, room
7  tablespoons  sugar
1  whole  egg
1    egg yolk
1/2  teaspoon  vanilla
1/3  cup  raspberry preserves
1  teaspoon  powdered sugar

1. Put the nuts in a small baking pan and toast in a preheated 350-degree oven about 7 to 10 minutes, or until the skins start to crack. Cool slightly and put into a kitchen towel; rub together to remove the skins. Cool completely. Process in a food processor until finely ground. Set aside. 2. Sift together the flour, cocoa and salt; set aside. With an electric mixer cream together the butter and sugar until fluffy. Add the egg, egg yolk and vanilla; mix to blend. Slowly add the flour mixture in 3 additions, beating well after each addition. Add the nuts, mixing until well blended. 3. Roll the dough into 1-inch balls and place on 2 ungreased baking sheets. Make an indentation with your thumb in the center of each cookie. Spoon a little of the raspberry preserves into the indentations. (It is easiest to use a 1/4 teaspoon measuring spoon.) 4. Bake in a preheated 350-degree oven 12 minutes. Transfer to wire racks to cool. Just before serving, sift the powdered sugar lightly over the cookies.

The cookies can be frozen without the powdered sugar. Defrost and dust with the sugar just before serving.

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