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Chocolate-Hazelnut Thumbprints

Photo: Randy Mayor; Styling: Leigh Ann Ross

Yield

28 cookies (serving size: 1 cookie)

With a double shot of chocolate and hazelnut flavors, kids and adults will rave over these filled cookies. The espresso powder is optional, but it intensifies the chocolate flavor.

Ingredients

  • 4.5 ounces all-purpose flour (about 1 cup)
  • 1 cup powdered sugar
  • 1/3 cup unsweetened cocoa
  • 1/4 teaspoon salt
  • 1/2 cup butter, softened
  • 2 large egg yolks
  • 1 teaspoon instant espresso (optional)
  • 1/2 teaspoon vanilla extract
  • 2/3 cup finely chopped hazelnuts, toasted
  • 1/3 cup hazelnut-chocolate spread (such as Nutella)

Nutrition Information

  • calories 104
  • fat 6.5 g
  • satfat 2.7 g
  • monofat 2.3 g
  • polyfat 0.4 g
  • protein 1.6 g
  • carbohydrate 10.9 g
  • fiber 0.8 g
  • cholesterol 23 mg
  • iron 0.6 mg
  • sodium 46 mg
  • calcium 11 mg

How to Make It

  1. Preheat oven to 350°.

  2. 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.

  3. 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.