Chocolate-Hazelnut Thumbprints

* Exported from MasterCook *

Chocolate-Hazelnut Thumbprints

Recipe By : Seattle Times
Serving Size : 36 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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
re

7 tablespoons sugar
1 whole egg
1 egg yolk
1/2 teaspoon vanilla
1/3 cup raspberry preserves
1 teaspoon 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.






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NOTES : The cookies can be frozen without the powdered sugar. Defrost and
dust with the sugar just before serving.