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!
- Measuring cups
- Measuring spoon
- Stand mixer/Hand mixer
- 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
- 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.
- If you don't have an idea about how to toast and skin the hazelnuts, visit the Quick Tips page.