Hazelnut Thumbprints

Makes 24
Prep 10 m
Bake 15 m

Ingredients

Drizzle and Filling:

Directions

  1. 1 of 4 Heat oven to 350 degrees F. In a large bowl, beat butter, both sugars, and vanilla. In a medium-size bowl, whisk together flour, hazelnuts, baking powder, and salt.
  2. 2 of 4 Beat the egg yolk into butter mixture. Stir in flour mixture to form a stiff dough. Gather dough together.
  3. 3 of 4 Roll 1 tablespoon dough into a ball. Place on ungreased baking sheet and make an indentation in the center with your thumb. Repeat with remaining dough.
  4. 4 of 4 Bake at 350 degrees F for 15 minutes, or until lightly browned. Cool completely on wire rack.

Drizzle and Filling:

  1. 1 of 2 In small bowl, stir confectioners' sugar and 1-1/2 teaspoons water until smooth. Transfer to a small plastic bag. Snip one corner from bag; drizzle over top of cookies. Let dry.
  2. 2 of 2 Once dry, fill centers with 1/4 teaspoon jam. To keep more than 2 days, store in unfilled airtight container.
Nutrition Information for Hazelnut Thumbprints
Servings Per Recipe: 24
Per Serving: