Chocolate Hazelnut Thumbprint Cookies
- Ready In:
- 50mins
- Ingredients:
- 9
- Yields:
-
48 cookies
- Serves:
- 24
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
- Preheat oven to 325°F.
- Using an electric mixer, beat butter with sugar until light and fluffy.
- Beat in vanilla.
- In a separate bowl, combine flour, hazelnuts, baking powder and salt.
- Using a wooden spoon, gradually stir dry ingredients into butter mixture.
- Roll tablespoonfuls of dough into balls. Place about 2in apart on parchment paper lined cookie sheets.
- With thumb, indent the center of each ball.
- Refrigerate for 15 minutes.
- Bake in center of oven for 20-25 minutes or until set and golden on the underside.
- Cool on pan on rack for 10 minutes.
- Move to rack to cool completely.
- Filling:.
- Stir together chocolate and sour cream.
- Pipe or spoon into cooled cookie's indentations.
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RECIPE SUBMITTED BY
<p>I'm a SAHM of 5, <span style=color: #ff6600;>Joshua</span> (9 mths), <span style=color: #cc99ff;>Olivia</span> (4), <span style=color: #339966;>Isaac</span> (14) and <span style=color: #ff99cc;>Brianna</span> (11) and my step-son <span style=color: #0000ff;>Dylan</span> (17). My DH works nights so often comes home to new dishes that I made after the kids go to bed. <br /> <br /><img src=http://i147.photobucket.com/albums/r317/j_welcome/pics2/food/PRMRcopy.jpg alt= /> <br /> <br /><a href=http://s2.photobucket.com/albums/y41/samplepics/blinkies/siggies/?action=view&current=images1.jpg target=_blank><img src=http://i2.photobucket.com/albums/y41/samplepics/blinkies/siggies/images1.jpg border=0 alt=Photobucket /></a></p>