Raspberry-Hazelnut Thumbprint Cookies
Raspberry-Hazelnut Thumbprint Cookies are a type of cookie that combines the flavors of raspberry and hazelnut. The cookies are made with a buttery dough that is rolled into balls, then pressed with a thumb to create an indentation in the center. The indentation is then filled with raspberry jam and chopped hazelnuts.
Ingredients
- 1 cup unsalted butter softened
- 1/2 cup granulated sugar
- 2 egg yolks
- 1 tablespoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 tablespoon salt
- 3/4 cup raspberry jam
- 1/2 cup chopped hazelnuts
Instructions
- Preheat oven to 350°F.
- In a large mixing bowl, beat the butter and granulated sugar until creamy.
- Add the egg yolks and vanilla extract, and beat until well combined.
- In a separate bowl, whisk together the flour and salt.
- Gradually add the flour mixture to the butter mixture, and mix until well combined.
- Roll the dough into 1-inch balls, and place them on a baking sheet lined with parchment paper.
- Use your thumb or the back of a spoon to create a small indentation in the center of each cookie.
- Fill each indentation with raspberry jam.
- Sprinkle chopped hazelnuts over the jam.
- Bake for 12-15 minutes, or until the cookies are lightly golden.
- Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 182kcal (9%)Carbohydrates: 22g (7%)Protein: 2g (4%)Fat: 10g (15%)Saturated Fat: 5g (31%)Polyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 37mg (12%)Sodium: 54mg (2%)Potassium: 43mg (1%)Fiber: 1g (4%)Sugar: 9g (10%)Vitamin A: 258IU (5%)Vitamin C: 1mg (1%)Calcium: 11mg (1%)Iron: 1mg (6%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
