Chocolate-Hazelnut Thumbprints
Serves: 3
Isabella Feil
1 January 1970
Based on User reviews:
43
Spice
50
Sweetness
50
Sourness
41
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
2 cups
Flour1 cup
Butter (softened)1 cup
Brown Sugar (packed)1 tsp
Vanilla Extract1 cup
Hazelnut (chopped)Directions:
1
Heat oven to 350 degrees F (175 degrees C)
2
Mix flour and baking powder
3
Beat butter and sugar in large bowl with mixer until light and fluffy
4
Blend in egg yolks and vanilla
5
Gradually beat in flour mixture until blended
6
Shape into 48 balls, using about 1 tablespoon for each
7
Beat egg whites lightly
8
Dip dough balls, 1 at a time, in egg whites, then roll in nuts until evenly coated
9
Place 1 inch apart on parchment-covered baking sheets
10
Press your thumb into centres to indent
11
Bake 12 to 14 minutes or until edges are golden brown
12
Cool on baking sheets 5 minutes
13
Remove to wire racks; cool completely
14
Spoon cream cheese into pastry bag fitted with star tip
15
Use to pipe cream cheese onto cookies, adding about 1 teaspoon to each