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.

Rose Levy Berenbaum
Recipe by Health December 2007


Recipe Summary

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


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

87 calories; fat 5g; saturated fat 2g; mono fat 2g; protein 1g; carbohydrates 11g; fiber 1g; cholesterol 6mg; sodium 46mg; calcium 7mg.