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Hazelnut thumb-print cookies

1 cup roasted skinned hazelnuts (see recipe)
2 cups flour
1/2 cup light brown sugar
Pinch of salt
10 tablespoons butter, cut into small pieces
1 egg, beaten to mix
Extra flour (for sprinkling)
About 1/2 cup raspberry jam (for filling)
Confectioners' sugar (for sprinkling)

Line 2 baking sheets with parchment paper.

In a food processor fitted with the steel blade, chop the hazelnuts finely and transfer them to a bowl.

In the bowl of an electric mixer, combine the flour, brown sugar, and salt. Beat just until they are mixed. Add the butter and beat until the mixture resembles coarse meal.

Stir in the hazelnuts. Add the egg and beat the mixture until it forms large clumps. Turn them out onto a lightly floured board and knead them gently to form a dough. Shape it into a round, flat cake. Wrap it in foil and refrigerate it for 30 minutes.

Set the oven at 350 degrees.

Working with a teaspoon of dough at a time, roll a piece in the palm of your hand. Place it on the prepared baking sheet and use your palm to flatten it slightly. Continue in this way until all the dough has been used.

Transfer the cookies to the hot oven and bake them for 7 minutes. Remove the sheets from the oven (leave the oven on). Using your thumb, press lightly in the center of each cookie to form a slight indentation.

Return the cookies to the oven and continue baking for 8 to 10 minutes or until they are a pale golden color. Remove them from the oven and slide the parchment paper onto wire racks to cool the cookies.

Use a teaspoon to spoon a dab of raspberry jam into the hollow of each cookie. Sprinkle with confectioners' sugar.

Note: To store the cookies, keep them in an airtight container layered between waxed paper. Freeze for up to 1 month.

Makes about 3 1/2 dozen

By Sheryl Julian and Julie Riven

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