Chocolate Chip Thumbprints

From Better Homes & Garden's 2004 Christmas Cookie Magazine

• Ready In: 35 mins
• Serves: 30

Ingredients

• 1 (18 ounce) package  refrigerated chocolate chip cookie dough
• 3⁄4 cup  finely chopped hazelnuts or 3⁄4 cup  almonds
• 1⁄4 cup milk
• 1⁄2 cup  purchased  nutella (chocolate-hazelnut spread)
•  candy sprinkles, for garnish

Directions

1. Preheat oven to 375°F.
2. In a large mixing bowl, knead together cookie dough and flour until combined.
3. Shape tablespoon-size pieces of dough into balls.
4. Place nuts in a shallow dish.
5. Place milk in another shallow dish.
6. Roll dough balls in milk and then in nuts.
7. Place balls 2 inches apart on an un-greased cookie sheet.
8. Press your thumb into the center of each ball to make an indentation.
9. Bake in preheated oven 10 – 12 minutes or until lightly browned.
10. Transfer to a wire rack and cool.
11. Place chocolate-hazelnut spread in a re-sealable plastic bag; snip off one of the corners.
12. Pipe spread into each indentation.
13. Sprinkle cookies with candy sprinkles.
14. To store: Place cookies in layers separated by waxed paper in an airtight container.
15. Store at room temp for up to 3 days.