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Chocolate-hazelnut Thumbprints
Author/Submitted by: Seattle Times
Servings: 36
Categories:
Chocolate
/
Cookies
/
Desserts
Ingredients: 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
temperature 7
tablespoons
sugar 1
whole
egg 1
egg yolk 1/2
teaspoon
vanilla 1/3
cup
raspberry preserves 1
teaspoon
powdered sugar
Directions:
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.
The cookies can be frozen without the powdered sugar. Defrost and
dust with the sugar just before serving.
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