Chocolate-hazelnut thumbprints

Yield: 36 Servings

Measure Ingredient
1 whole egg
1 egg yolk

½ c hazelnuts

1½ c flour

¼ c unsweetened cocoa

½ ts salt

½ c plus 2 tablespoons unsalted : butter -- room

: temperature

7 TB sugar

½ ts vanilla

⅓ c raspberry preserves

1 ts 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 ¼ 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.

Recipe By : Seattle Times

From: Rooby <rooby@...: Wed, 23 Oct 1996 23:44:33 ~0700

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