Friday, 4 January 2013

Thumbprint Cookies [with Nutella / Raspberry Jam]

I was ever excited to bid farewell to 2012 and welcome, with open arms, 2013! Helas, my enthusiasm and eagerness lessened as I spent my second day of 2013 indoor inasmuch as of the poor weather conditions. I spent the morning on the bed, watching the rain battering the window! That was no good start of the year. Did I mention my tiny little island was actually hit by a cyclone? To get over the idea of not being able to go out and celebrate, I was determined to bake for myself! A treat, how wonderful is that?  And..and..to make it even more special and since cyclones only reminded me of my childhood, I decided to make thumbprint cookies!

Every child at some point in their childhood liked thumbprint cookies, I did for that matter. Baking your own thumbprint cookies is yet another feeling. Crumbly cookies with hot melted raspberry jam served with a hot chocolate...deletation!

I'll better leave you to read the recipe!




Happy baking!

Makes 20-22


Equipment:
  • Measuring cups
  • Measuring spoon
  • Oven
  • Stand mixer/Hand mixer


Ingredients:
  • 1/2 cup of unsalted butter, at room temperature
  • 1 egg, separated, at room temperature
  • 1/4 cup of white granulated sugar
  • 1 tsp of vanilla extract
  • 1/8 tsp of salt
  • 1 cup of hazelnuts, toasted, skinned and roughly chopped
  • 1 cup of all-purpose flour
  • Nutella/ Any Jam as needed

Method:


  • With a whisk, mix the salt and the flour. Set aside.






  • Using the paddle attachment of your stand mixer or using your hand mixer, beat the sugar and the butter until fluffy. 



  • Add the egg yolk and the vanilla extract, continue beating until well combined.



  • To the butter mixture and the flour and beat until a smooth dough forms. Make sure you do not overmix the dough.



  • If the dough is too soft to handle, refrigerate it for an hour or until just firm enough to roll into balls.





  • Preheat oven to 350˚F/177˚C. Line a baking sheet with parchment paper and set aside.



  • Whisk egg white until frothy. [You could skip this part if you do not have any egg white]





  • Roll the dough into small balls of an inch in diameter. Run through the egg white and finally coat with the chopped hazelnuts. Place on the baking sheet.







  • Make a small indentation in the center of the balls with your thumb. Add a teaspoon of nutella or any jam that you may like in the indentation.





  • Bake for 13 minutes or until the the cookies are golden brown.




Happy Nom-Nom-Ing!


Notes:
  • If you don't have an idea about how to toast and skin the hazelnuts, visit the Quick Tips page.

2 comments:

  1. So irresistable cookies and nice tips too...

    ReplyDelete
  2. hello,

    Am a Mauritian settled in USA and my craving and search for puits d'amour brought me here. I found the other recipes interesting too. Will definitely try them. Your blog is humorous and informative. Keep it up...!!!

    ReplyDelete

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