Chocolate Hazelnut Thumbprint Cookies

Taken from an Independent Grocers Gay Lea ad. You can also use star shaped chocolates for the filling. Prep time includes cooling time

• Ready In: 50 mins
• Serves: 24
• Yields: 48 cookies

Ingredients

• Cookie Dough

• 1  cup butter, softened
• 1⁄3 cup sugar
• 1  teaspoon vanilla
• 2  cups flour
• 1  cup ground hazelnuts
• 1⁄2 teaspoon baking powder
• 1⁄4 teaspoon salt

• Filling

• 4  ounces bittersweet chocolate, melted and cooled
• 1⁄2 cup sour cream

Directions

1. Preheat oven to 325°F.
2. Using an electric mixer, beat butter with sugar until light and fluffy.
3. Beat in vanilla.
4. In a separate bowl, combine flour, hazelnuts, baking powder and salt.
5. Using a wooden spoon, gradually stir dry ingredients into butter mixture.
6. Roll tablespoonfuls of dough into balls. Place about 2in apart on parchment paper lined cookie sheets.
7. With thumb, indent the center of each ball.
8. Refrigerate for 15 minutes.
9. Bake in center of oven for 20-25 minutes or until set and golden on the underside.
10. Cool on pan on rack for 10 minutes.
11. Move to rack to cool completely.
12. Filling:.
13. Stir together chocolate and sour cream.
14. Pipe or spoon into cooled cookie's indentations.