NO-BAKE CHOCOLATE HAZELNUT THUMBPRINTS
Years ago, a friend gave me a recipe for chocolate peanut treats that didn't require baking. I thought it was a quick and clever way to whip up a batch of sweet snacks without heating up the kitchen, and I started making different variations. This one includes luscious Nutella and crunchy hazelnuts. Yum! -Lisa Speer, Palm Beach, Florida
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 3-1/2 dozen.
Number Of Ingredients 6
Steps:
- Beat cream cheese, melted chocolate chips and Nutella until blended. Stir in cracker crumbs. Refrigerate until firm enough to roll, about 30 minutes., Shape mixture into 1-in. balls; roll in chopped hazelnuts. Make an indentation in the center of each with the end of a wooden spoon handle. Fill with a hazelnut. Store between layers of waxed paper in an airtight container in the refrigerator.
Nutrition Facts : Calories 111 calories, Fat 8g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 46mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 1g fiber), Protein 2g protein.
CHOCOLATE HAZELNUT THUMBPRINTS
Since we live in hazelnut country, I love making these special cookies for festive occasions. I usually bake two or three batches for parties and homemade gifts. They're yummy tasting and cute as can be!
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 6 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add the egg, yolk and vanilla; mix well. Combine the flour, cocoa and salt; add a third at a time to creamed mixture, beating well after each addition. Stir in nuts. , Roll dough into 1-in. balls; place 2 in. apart on ungreased baking sheets. Using the end of a wooden spoon handle, make a 1/2-in.-deep indentation in the center of each ball; fill with 1/4 teaspoon of preserves. Bake at 350° for 10-12 minutes or until set. Remove to wire racks to cool. Just a before serving, lightly dust with confectioners' sugar.
Nutrition Facts : Calories 84 calories, Fat 5g fat (2g saturated fat), Cholesterol 21mg cholesterol, Sodium 68mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
CHOCOLATE-HAZELNUT THUMBPRINTS
What's better than freshly baked homemade cookies? These cute little cookies, featuring the classic combo of hazelnuts and chocolate, are sure to become a new family favourite.
Provided by PHILADELPHIA Cream Cheese
Categories Cooking with Philly Canada
Time 1h4m
Yield 24
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees F (175 degrees C).
- Mix flour and baking powder. Beat butter and sugar in large bowl with mixer until light and fluffy. Blend in egg yolks and vanilla. Gradually beat in flour mixture until blended. Shape into 48 balls, using about 1 tablespoon for each.
- Beat egg whites lightly. Dip dough balls, 1 at a time, in egg whites, then roll in nuts until evenly coated. Place 1 inch apart on parchment-covered baking sheets. Press your thumb into centres to indent.
- Bake 12 to 14 minutes or until edges are golden brown. Cool on baking sheets 5 minutes. Remove to wire racks; cool completely.
- Spoon cream cheese into pastry bag fitted with star tip. Use to pipe cream cheese onto cookies, adding about 1 teaspoon to each.
Nutrition Facts : Calories 188.3 calories, Carbohydrate 15.6 g, Cholesterol 45.6 mg, Fat 13 g, Fiber 0.6 g, Protein 2.8 g, SaturatedFat 6.8 g, Sodium 104.4 mg, Sugar 6.6 g
HAZELNUT THUMBPRINTS
These crispy, crunchy, nutty delights are perfect for the holidays.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 2 dozen
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees. Put butter and 1/2 cup sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 3 minutes. Add egg yolk and vanilla, and mix well. Reduce speed to low. Add flour and salt, and mix until just combined. Refrigerate dough for 2 hours.
- Stir together toasted hazelnuts and remaining 2 tablespoons sugar in a small bowl. Roll dough into 1-inch balls; dip balls in egg white, then in hazelnut-sugar mixture. Space 1 inch apart on baking sheets lined with parchment paper. Press down center of each ball with your thumb. Bake for 10 minutes.Remove from oven; press down centers again with the end of a wooden spoon. Return to oven. Bake cookies until golden brown, 8 to 10 minutes more. Let cool slightly on sheets on wire racks. Fill each center with jam.
CHOCOLATE-HAZELNUT THUMBPRINTS
What's better than freshly baked homemade cookies? These cute little cookies, featuring the classic combo of hazelnuts and chocolate, are sure to become a new family favourite.
Provided by Philadelphia Cream Cheese
Categories Cooking with Philly Canada
Time 1h4m
Yield 24
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees F (175 degrees C).
- Mix flour and baking powder. Beat butter and sugar in large bowl with mixer until light and fluffy. Blend in egg yolks and vanilla. Gradually beat in flour mixture until blended. Shape into 48 balls, using about 1 tablespoon for each.
- Beat egg whites lightly. Dip dough balls, 1 at a time, in egg whites, then roll in nuts until evenly coated. Place 1 inch apart on parchment-covered baking sheets. Press your thumb into centres to indent.
- Bake 12 to 14 minutes or until edges are golden brown. Cool on baking sheets 5 minutes. Remove to wire racks; cool completely.
- Spoon cream cheese into pastry bag fitted with star tip. Use to pipe cream cheese onto cookies, adding about 1 teaspoon to each.
Nutrition Facts : Calories 188.3 calories, Carbohydrate 15.6 g, Cholesterol 45.6 mg, Fat 13 g, Fiber 0.6 g, Protein 2.8 g, SaturatedFat 6.8 g, Sodium 104.4 mg, Sugar 6.6 g
CHOCOLATE THUMBPRINT COOKIES
Pretty and elegant, these cookies will make your mouth water, and they're fun to make! Kids love sticking their thumb in the middle of the cookies, and filling the mini pool with creamy delicious chocolate. See below for a fruity variation.
Yield makes 24 2-inch cookies
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- Whisk together the flour mix, xanthan gum, baking soda, cream of tartar, and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the shortening, granulated sugar, and brown sugar, mixing on medium speed until fluffy, about 2 minutes, and scraping down the sides of the bowl as necessary. Add the vanilla and egg replacer. Mix for 20 seconds.
- Add the flour mixture to the creamed batter in three batches, alternating with the rice milk, mixing on low speed and scraping down the sides of the bowl as necessary.
- Scoop out the dough by 2 teaspoonfuls and place on the baking sheets, 12 per sheet. Wet your hands with a little water and roll the dough into balls.
- Bake in the center of the oven for 5 minutes.
- Put the chocolate chips in a microwave-safe bowl and melt. This will take about 1 minute; check the chips halfway through and stir. Once the chips are melted, set them aside.
- Remove the cookies from the oven. Wet your thumb with cool water and, working quickly, make thumbprint marks in the center of each cookie. Fill the thumbprints with 1/2 teaspoon of melted chocolate.
- Return the cookies to the oven and bake an additional 5 to 6 minutes, or until set.
- Let the cookies cool for 5 minutes on the baking sheets before transferring to a cooling rack.
- Jammy Thumbprint Cookies: Fill thumbprints with 1/2 teaspoon jam instead of chocolate. Raspberry, strawberry, and apricot all work very well for this.
CHOCOLATE & HAZELNUT THUMBPRINT COOKIES
The food processor does most of the work in this cookie recipe, but younger children will enjoy rolling the dough into balls and thumbprinting. Older kids can make them on their own
Provided by Edd Kimber
Categories Dessert, Snack, Treat
Time 40m
Yield Makes 25
Number Of Ingredients 7
Steps:
- Line a baking tray with baking parchment. Tip the hazelnuts into the bowl of a food processor and pulse until finely chopped. Add the flours, sugar and a pinch of flaked sea salt, and process for 20-30 secs until fully combined. Add the butter and pulse until the mixture just starts to come together. Tip the dough out onto a work surface and knead by hand until smooth.
- Roll the dough into 25 small balls, then transfer to the prepared baking tray. Using your thumb or the handle of a wooden spoon, make an indent in the centre of each piece of dough. Put the tray in the fridge and chill for 30 mins before baking. Heat oven to 180C/160C fan/gas 4.
- Bake in the oven for 15-20 mins or until light golden brown. Put the chocolate and oil in a heatproof bowl and set over a pan of simmering water, stirring occasionally, until fully melted. Use a teaspoon to top each cookie with a little melted chocolate. Put aside until the chocolate has set.
Nutrition Facts : Calories 163 calories, Fat 12 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein
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- Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, sugar, cocoa, and salt; stir with a whisk. Place butter in a large bowl, and beat with a mixer at medium speed until light and fluffy (about 2 minutes). Stir egg yolks with a whisk, adding espresso, if desired. Add the yolk mixture and vanilla to butter; beat well. Add flour mixture to butter mixture; beat at low speed just until combined.
- Turn dough out onto a sheet of wax paper; knead 6 times or until smooth and shiny. Shape dough into 28 (1-inch) balls. Roll sides of balls in nuts, pressing gently. Arrange balls 1 inch apart on baking sheets lined with parchment paper. Press thumb into center of each cookie, leaving an indentation. Bake, 1 batch at a time, at 350° for 10 minutes. Remove cookies from pans; cool completely on wire racks. Spoon a scant 1/2 teaspoon hazelnut-chocolate spread into center of each cookie.
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