Hazelnut Thumbprints Food

HAZELNUT THUMBPRINTS

Steps:

• Preheat oven to 325 degrees. Put butter and 1/2 cup sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 3 minutes. Add egg yolk and vanilla, and mix well. Reduce speed to low. Add flour and salt, and mix until just combined. Refrigerate dough for 2 hours.
• Stir together toasted hazelnuts and remaining 2 tablespoons sugar in a small bowl. Roll dough into 1-inch balls; dip balls in egg white, then in hazelnut-sugar mixture. Space 1 inch apart on baking sheets lined with parchment paper. Press down center of each ball with your thumb. Bake for 10 minutes.Remove from oven; press down centers again with the end of a wooden spoon. Return to oven. Bake cookies until golden brown, 8 to 10 minutes more. Let cool slightly on sheets on wire racks. Fill each center with jam.

CHOCOLATE & HAZELNUT THUMBPRINT COOKIES

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.

NO-BAKE CHOCOLATE HAZELNUT THUMBPRINTS

Steps:

• Beat cream cheese, melted chocolate chips and Nutella until blended. Stir in cracker crumbs. Refrigerate until firm enough to roll, about 30 minutes., Shape mixture into 1-in. balls; roll in chopped hazelnuts. Make an indentation in the center of each with the end of a wooden spoon handle. Fill with a hazelnut. Store between layers of waxed paper in an airtight container in the refrigerator.

CHOCOLATE HAZELNUT THUMBPRINTS

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.

ORANGE HAZELNUT THUMBPRINTS

Steps:

• In a big bowl combine flour and sugar. Add hazelnuts and orange zest.
• Add buter and cut it in using your fingers until mixture resembles breadcrumbs.
• Add applesauce and knead into a smooth dough (it should be well workable).
• Take walnut sized portions of the dough and roll them into balls. Make an indentation into each ball using either your finger or a spoon handle.
• Fill each indentation with about 1/2 ts of jam.
• Bake cookies on a paper-lined baking sheet in the preheated oven at 180°C/350°F for about 12 minutes or until edges are lightly browned.
• Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

DAD'S COOKIES (HAZELNUT THUMBPRINTS)

Steps:

• Mix butter, sugar, eggs, vanilla extract and salt.
• Slowly add flour and ground hazelnuts. Knead well by hand.
• Wrap dough in aluminum foil, and refrigerate for about 2 hours.
• Preheat oven to 400 F (200 C).
• Roll dough into long, snake-like shape. About 1 inch in diameter.
• Cut into even pieces (about 1/4 inch thick). Form small balls.
• Indent top with pinky or similar sized tool, until you have enough room for the jam. Keep in mind that baking reduces the size of the hole.
• Place on baking sheet, and bake for 12-15 minutes, until golden brown.
• Remove when done, and let cool.
• Melt jelly in microwave until fluid.
• Shake powdered sugar over cookies, and fill holes with jelly.

CHOCOLATE THUMBPRINT COOKIES

Steps:

• Preheat the oven to 350°F. Line two baking sheets with parchment paper.
• Whisk together the flour mix, xanthan gum, baking soda, cream of tartar, and salt.
• In the bowl of a stand mixer fitted with the paddle attachment, combine the shortening, granulated sugar, and brown sugar, mixing on medium speed until fluffy, about 2 minutes, and scraping down the sides of the bowl as necessary. Add the vanilla and egg replacer. Mix for 20 seconds.
• Add the flour mixture to the creamed batter in three batches, alternating with the rice milk, mixing on low speed and scraping down the sides of the bowl as necessary.
• Scoop out the dough by 2 teaspoonfuls and place on the baking sheets, 12 per sheet. Wet your hands with a little water and roll the dough into balls.
• Bake in the center of the oven for 5 minutes.
• Put the chocolate chips in a microwave-safe bowl and melt. This will take about 1 minute; check the chips halfway through and stir. Once the chips are melted, set them aside.
• Remove the cookies from the oven. Wet your thumb with cool water and, working quickly, make thumbprint marks in the center of each cookie. Fill the thumbprints with 1/2 teaspoon of melted chocolate.
• Return the cookies to the oven and bake an additional 5 to 6 minutes, or until set.
• Let the cookies cool for 5 minutes on the baking sheets before transferring to a cooling rack.
• Jammy Thumbprint Cookies: Fill thumbprints with 1/2 teaspoon jam instead of chocolate. Raspberry, strawberry, and apricot all work very well for this.

HAZELNUT JAM THUMBPRINTS

Steps:

• Put butter and 1/2 cup sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 3 minutes. Add egg yolk and vanilla, and mix well. Reduce speed to low. Add flour and salt, and mix until just combined. Refrigerate dough for 2 hours.
• Preheat oven to 325°F. Stir together hazelnuts and remaining 2 tablespoons sugar in a small bowl. Roll dough into 1-inch balls; dip balls in beaten egg white, then in hazelnut mixture. Space 1 inch apart on baking sheets lined with parchment paper. Press down center of each ball with your thumb. Bake for 10 minutes. Remove from oven; press down centers again with the lightly floured end of a wooden spoon. Return to oven. Bake cookies until golden brown, 8 to 10 minutes more. Let cool slightly on sheets on wire racks. Fill each center with jam. Cookies can be stored in a single layer in airtight containers at room temperature up to 2 days.