Linzer Thumbprints

 Recipe
These cute little thumbprint cookies are filled with raspberry jam and go perfectly with a cup of hot tea. Beware...They are so good you can’t have just one.

Yield:

Makes 30 (2-inch) cookies (serving size: 1 cookie)

Recipe Time

Prep: 15 Minutes
Cook: 15 Minutes

Nutritional Information

Calories 87
Fat 5 g
Satfat 2 g
Monofat 2 g
Polyfat 0.0 g
Protein 1 g
Carbohydrate 11 g
Fiber 1 g
Cholesterol 6 mg
Iron 0.0 mg
Sodium 46 mg
Calcium 7 mg

Ingredients

3/4 cup hazelnuts
1/4 cup flour
1/2 teaspoon ground cinnamon
1 teaspoon fresh lemon juice
1/4 cup seedless raspberry jam

Preparation

Toast the hazelnuts in a 350º oven for 6–7 minutes, until fragrant.

Prepare Basic Cookie Dough, combining 1/4 cup flour and 1/2 cup toasted hazelnuts in food processor at step 2; pulse 20 times or until the nuts are finely chopped. Transfer mixture to a bowl; add remaining flour, baking soda, ground cinnamon, and salt. Stir to combine. At step 3 of basic-cookie recipe (with egg white and vanilla), add fresh lemon juice. Scrape dough into a medium bowl. Place 1/4 cup finely chopped hazelnuts in a small bowl. Roll 1 tablespoon of the dough into a ball. Gently roll the dough in chopped nuts. Place 2 inches apart on 2 baking sheets lightly coated with cooking spray. Make an indentation in center of each cookie, going almost to the bottom. Using raspberry jam, fill each indentation with about 1/4 teaspoon.

Follow baking instructions for basic cookie. Store for 2 weeks at room temperature, or several months in the freezer.