Hazelnut Jam Thumbprints Recipes

HAZELNUT THUMBPRINTS

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.

JAM THUMBPRINTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets, or line with parchment paper.
• In a large bowl, cream together butter and sugar until light and fluffy. Beat in egg yolks, vanilla, and salt. Gradually mix in flour.
• Shape dough into 3/4 inch balls. Dip in lightly beaten egg whites, then roll in finely chopped walnuts. Place 1 inch apart on prepared cookie sheets. Press down center of each with thumb.
• Bake for 15 to 17 minutes, or until golden brown. Cool on baking sheet for 5 minutes, then remove to a wire rack to cool completely. Just before serving, fill centers of cookies with strawberry preserves.

SPICED HAZELNUT THUMBPRINTS

Steps:

• Heat oven to 350°F. In large bowl, beat butter and sugar with electric mixer on medium speed until light and fluffy. Beat in vanilla and egg yolk until blended. On low speed, beat in flour, hazelnuts, cinnamon, cloves and salt.
• Shape dough into 1-inch balls. On ungreased cookie sheets, place balls 2 inches apart.
• Bake 10 minutes. Using end of handle of wooden spoon, press a well into center of each cookie. Fill each well with 1/2 teaspoon preserves. Bake about 10 minutes longer or until edges are light golden. Cool 2 minutes; remove from cookie sheets to cooling racks.

ORANGE HAZELNUT THUMBPRINTS

Steps:

• In a big bowl combine flour and sugar. Add hazelnuts and orange zest.
• Add buter and cut it in using your fingers until mixture resembles breadcrumbs.
• Add applesauce and knead into a smooth dough (it should be well workable).
• Take walnut sized portions of the dough and roll them into balls. Make an indentation into each ball using either your finger or a spoon handle.
• Fill each indentation with about 1/2 ts of jam.
• Bake cookies on a paper-lined baking sheet in the preheated oven at 180°C/350°F for about 12 minutes or until edges are lightly browned.
• Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

NO-BAKE CHOCOLATE HAZELNUT THUMBPRINTS

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.

CHOCOLATE HAZELNUT THUMBPRINTS

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.

DAD'S COOKIES (HAZELNUT THUMBPRINTS)

Steps:

• Mix butter, sugar, eggs, vanilla extract and salt.
• Slowly add flour and ground hazelnuts. Knead well by hand.
• Wrap dough in aluminum foil, and refrigerate for about 2 hours.
• Preheat oven to 400 F (200 C).
• Roll dough into long, snake-like shape. About 1 inch in diameter.
• Cut into even pieces (about 1/4 inch thick). Form small balls.
• Indent top with pinky or similar sized tool, until you have enough room for the jam. Keep in mind that baking reduces the size of the hole.
• Place on baking sheet, and bake for 12-15 minutes, until golden brown.
• Remove when done, and let cool.
• Melt jelly in microwave until fluid.
• Shake powdered sugar over cookies, and fill holes with jelly.

HAZELNUT JAM THUMBPRINTS

Steps:

• 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.
• Preheat oven to 325°F. Stir together hazelnuts and remaining 2 tablespoons sugar in a small bowl. Roll dough into 1-inch balls; dip balls in beaten egg white, then in hazelnut 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 lightly floured 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. Cookies can be stored in a single layer in airtight containers at room temperature up to 2 days.