CHOCOLATE & HAZELNUT THUMBPRINT COOKIES
The food processor does most of the work in this cookie recipe, but younger children will enjoy rolling the dough into balls and thumbprinting. Older kids can make them on their own
Provided by Edd Kimber
Categories Dessert, Snack, Treat
Time 40m
Yield Makes 25
Number Of Ingredients 7
Steps:
- Line a baking tray with baking parchment. Tip the hazelnuts into the bowl of a food processor and pulse until finely chopped. Add the flours, sugar and a pinch of flaked sea salt, and process for 20-30 secs until fully combined. Add the butter and pulse until the mixture just starts to come together. Tip the dough out onto a work surface and knead by hand until smooth.
- Roll the dough into 25 small balls, then transfer to the prepared baking tray. Using your thumb or the handle of a wooden spoon, make an indent in the centre of each piece of dough. Put the tray in the fridge and chill for 30 mins before baking. Heat oven to 180C/160C fan/gas 4.
- Bake in the oven for 15-20 mins or until light golden brown. Put the chocolate and oil in a heatproof bowl and set over a pan of simmering water, stirring occasionally, until fully melted. Use a teaspoon to top each cookie with a little melted chocolate. Put aside until the chocolate has set.
Nutrition Facts : Calories 163 calories, Fat 12 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein
CHOCOLATE HAZELNUT THUMBPRINTS
Since we live in hazelnut country, I love making these special cookies for festive occasions. I usually bake two or three batches for parties and homemade gifts. They're yummy tasting and cute as can be!
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 6 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add the egg, yolk and vanilla; mix well. Combine the flour, cocoa and salt; add a third at a time to creamed mixture, beating well after each addition. Stir in nuts. , Roll dough into 1-in. balls; place 2 in. apart on ungreased baking sheets. Using the end of a wooden spoon handle, make a 1/2-in.-deep indentation in the center of each ball; fill with 1/4 teaspoon of preserves. Bake at 350° for 10-12 minutes or until set. Remove to wire racks to cool. Just a before serving, lightly dust with confectioners' sugar.
Nutrition Facts : Calories 84 calories, Fat 5g fat (2g saturated fat), Cholesterol 21mg cholesterol, Sodium 68mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
EASY LINZER THUMBPRINTS
Provided by Food Network
Time 55m
Yield 30 to 40 cookies
Number Of Ingredients 10
Steps:
- HEAT oven to 350 degrees F.
- CREAM together shortening, sugar and almond extract in large bowl until well combined. Add egg; beat until light and fluffy. Add ground almonds, flour and salt; mix on medium speed of mixer until well blended.
- ROLL dough into 1-inch balls; place on ungreased baking sheets. Indent each ball with thumb.
- BAKE 20 to 25 minutes. Fill each indent with scant 1/2 teaspoon preserves. Return to oven; bake an additional 5 minutes. Let stand 5 minutes, then remove to rack to cool completely. Sprinkle with powdered sugar when cooled, if desired.
HAZELNUT LINZER COOKIES
Make and share this Hazelnut Linzer Cookies recipe from Food.com.
Provided by elena5412
Categories Dessert
Time 1h45m
Yield 20 cookies, 20 serving(s)
Number Of Ingredients 10
Steps:
- Grind hazelnuts with 1/4 cup sugar.
- Stir together Flour, cinnamon, salt. Set aside.
- Cream butter, sugar, vanilla and egg yolks.
- Stir in dry ingredients.
- Pat into rectangle, wrap in plastic and refrigerate 1 hour.
- Roll out dough on lightly floured surface and cut out with 2" cookie cutter.
- Cut small shape in half of the cookies.
- Place on parchment paper lined cookie sheet.
- Bake at 350 degrees 12- 14 minutes. Cool on rack.
- Heat preserves slightly in saucepan.
- Spoon 1/2 teaspoons preserves onto whole cookie.
- Dust cut-out tops with powdered sugar.
- Place dusted cookies on top of preserve covered cookies.
- Store in tins.
RASPBERRY LINZER THUMBPRINT COOKIES
Holiday baking shouldn't feel like an obligation, but when you're trying to tackle a complicated recipe, the stress starts to stack up. Ready in 20 minutes or less, recipes like the one below will take the ache out of baking and get you feeling festive. Start with the Anything Goes Cookie Dough base, then add flavours and mix-ins to create unique yummy treats.
Provided by Mary Jenny
Categories Healthy
Time 15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F (190°C). Combine flour, baking soda and salt in a medium bowl; set aside.
- Mix margarine with sugars in large bowl. Mix in eggs and vanilla until blended. Gradually add in flour mixture; mix just until blended. Stir in almonds and lemon peel. Drop by tablespoonfuls on ungreased baking sheets, 2 inches (5 cm) apart.
- Bake 7 minutes or until edges are golden. Immediately make an indentation in centres of cookies with the back of a round measuring spoon. Cool cookies on sheets for 2 minutes on a wire rack; remove cookies from sheets and cool completely.
- Sprinkle with icing sugar, then fill indentations evenly with jam; about a half teaspoon each.
Nutrition Facts : Calories 884.3, Fat 16.6, SaturatedFat 1.9, Cholesterol 93, Sodium 675.9, Carbohydrate 170.4, Fiber 5.5, Sugar 100.8, Protein 16.1
HAZELNUT GELT COOKIES
Making homemade gelt, or chocolate coins, is one of my favorite Hanukkah activities, so this is just gelt on top of cookies!
Provided by Molly Yeh
Categories dessert
Time 45m
Yield 24 to 26 cookies
Number Of Ingredients 13
Steps:
- In a medium mixing bowl, combine the flour, ground hazelnuts, baking powder, and salt and set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, sugars, and orange zest on medium high until pale and fluffy, 3 to 4 minutes. Add the eggs, one at a time, beating after each, and then add the vanilla.
- Reduce the speed to low and gradually add the flour mixture, mixing until blended. At this point you can wrap the dough in plastic wrap and refrigerate for an hour, or up to two days, or you can get going on rolling out your dough and cutting out your cookies immediately.
- When ready to bake, set an oven rack in the middle position. Preheat the oven to 350 degrees F.
- Line two baking sheets with parchment and set aside.
- Working with half of the dough at a time, roll it out on a lightly floured surface to a thickness that's just under 1/2-inch-thick. Cut out 2 1/2-inch circles with a biscuit cutter and then transfer to a baking sheet, 1-inch apart. Re-roll scraps and cut out more shapes. Bake until they're lightly browned on the bottom; begin checking for doneness at 12 minutes. Let cool on the baking sheets for 5 minutes and then carefully transfer to a wire rack to cool completely.
- Spoon a teaspoon of chocolate onto the top of each cookie, and spread it around with a spoon into a little Gelt-sized circle. Top with sprinkles and let set in the fridge or at room temperature. Enjoy!
- To make the gelt, melt the chocolate in a double boiler or in a microwavable bowl in 30-second increments, stirring after each. Melt until it's just smooth and then remove from heat.
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- Cook butter in a heavy saucepan over medium heat, stirring constantly until it foams, turns clear, and then turns a deep brown, about 6 minutes. Pour browned butter into a large mixer bowl and let cool for 10 minutes.
- Whisk together flour, salt, and baking powder in a medium bowl. Combine sugar and hazelnuts in a food processor and pulse together until finely ground, about 1 minute.
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LINZER THUMBPRINTS RECIPE | MYRECIPES
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- 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.
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- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius) and line a baking sheet with parchment paper. I recommend measuring the ingredients in grams on a kitchen scale for this recipe. Also, watch the video in the post for easy visual instructions.
- If using whole hazelnuts, process them in a food processor/blender into a coarse powder Then add flour, sugar, and baking powder. Blend again for about 20 seconds.
- Add vegan butter, orange juice, and vanilla extract and blend until you have a soft dough. If the dough is too dry, add a little more vegan butter.
- Use a small ice cream scoop or a tablespoon to portion the dough. Use your hands to shape the dough into balls and place them on the lined baking sheet. Flatten them slightly and press a whole hazelnut into the middle of each cookie.
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- Adjust oven racks to upper and lower middle positions and preheat the oven to 350 degrees. Place hazelnuts on a rimmed baking sheet. Toast in the oven until golden and fragrant, about 10 minutes. Transfer nuts to a clean kitchen towel and wrap them inside allowing the nuts to steam for a minute or so. Vigorously rub the nuts between the kitchen towel to remove the skins (don’t worry if all the skins don’t come off).
- Transfer the toasted hazelnuts to a food processor along with flour and salt. Process until the mixture is finely ground.
- Place butter and sugar in the work bowl of a stand mixer. Mix on medium until light and fluffy, about 3 minutes. Add egg yolk and extracts and mix until fully combined. Slowly add flour and hazelnut mixture and mix on low until just combined.
- Roll the dough into tablespoon-sized balls using the palms of your hands. Place each dough ball inside a mini baking cup. Divide the filled mini baking cups between two rimmed baking sheets. Press the back of a rounded teaspoon in the center of each cookie.
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- In a small bowl, combine water and flaxseed, stir, and set aside to thicken. Place butter, sugar, non-dairy milk, and vanilla in a food processor equipped with s-blade, and puree until smooth and whipped. Add flax “egg” and process again until combined. Add flour, baking powder, and salt, pulsing until a large dough ball is formed. Place dough in a bowl in the refrigerator for 10 minutes.
- Place hazelnuts in a small bowl, then scoop 2 tbsp-sized (35 g) pieces of dough and roll them into puck shapes. Press the sides firmly into the hazelnut pieces (it’s okay if it loses its shape), then reshape, and press an indent in the top-center with your thumb or fingertip. Repeat with remaining dough and place on two baking sheets lined with parchment paper.
- Once done forming cookies, refrigerate them for 15 minutes, meanwhile preheating your oven to 400F (200C). Once chilled, bake cookies for 11 to 13 minutes (switching rack placements halfway). Remove from oven and place on cooling racks, then gently push a whole hazelnut into the center of each one. Let cool for 15 minutes.
- Place chocolate chips in a microwave-safe bowl and heat them for two 30-second intervals. Stir until completely melted, then spoon 1-tsp of chocolate over the center of each cookie. Finish each with a light sprinkle of sea salt, and cool until chocolate solidifies. Enjoy!
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