These cookies are a variation of the common thumbprint cookie that has
an indentation made into it’s center to hold jam. Once again, the
delicious combination of hazelnuts and chocolate are used, and I added
seedless raspberry jam as my filling.
Makes About 30 Cookies
You could use any seedless jam you prefer. These cookies keep well in
an airtight container for two weeks, or keep frozen for up to 1 month.
Ingredients
- 1 1/2 Sticks Softened, Unsalted Butter (About 12 Tablespoons)
- 1/2 Cup Sugar
- 3 Ounces Semisweet Chocolate, Melted And Cooled
- To Room Temperature
- 2 Cups All-purpose Flour
- 1 Cup Hazelnuts
- 1 Egg White
- 1/2 Cup Seedless Jam Of Choice
Preparation
Preheat the oven to 350 degrees. F. Place the hazelnuts on a baking
sheet, and bake for about 10 minutes, or until the skins begin to
split. Remove them from the oven and using a kitchen towel, rub the
nuts between your palms to remove the skins. Chop finely and set aside.
Beat
together the butter and sugar until light and fluffy. Add the chocolate
and mix well. Add the flour and stir to combine. Beat the egg white
until frothy with a tablespoon or two of water. Take a small amount of
dough and roll it into a 1 ½ inch ball. Dip the ball into the egg white
first, and then the chopped nuts. Continue with the rest of the cookies
in this manner. Place the cookie on a prepared baking sheet about 1 ½
inches apart. Take a wooden spoon with a rounded handle, and make a
small indentation in each cookie. Using a small coffee spoon, place
about ¼ teaspoon of jam in each hole. Do not fill more than 3/4 full or
the jam may leak out once it bakes. Bake the cookies for about 20
minutes or until set and the jam is bubbly. Cool on wire racks. Store
in an airtight container until ready to serve.
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