Chocolate-hazelnut Thumbprintscookies 1 x no ingredients 1/2 c hazelnuts 1 1/2 c flour 1/4 c unsweetened cocoa 1/2 ts salt 1/2 c plus 2 tablespoons unsalted : butter -- room : temperature 7 TB sugar 1 whole egg 1 egg yolk 1/2 ts vanilla 1/3 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 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. Recipe By : Seattle Times From: Rooby |
