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Chocolate Hazelnut Thumbprints




Source of Recipe


Clabber Girl






List of Ingredients



• 2/3 cup butter, softened
  
• 1/2 cup granulated sugar
  
• 1 egg
  
• 1 tsp vanilla extract
  
• 3 T unsweetened cocoa powder
  
• 1/2 tsp baking powder
  
• 1/4 tsp salt
  
• 1 1/4 cups all-purpose flour
  
• 1 cup finely chopped hazelnuts
  
• raspberry preserves
  






Instructions



1. In a large bowl, cream together butter and sugar. Beat in egg and vanilla.
   
2. In a separate bowl, combine cocoa, baking powder, salt, and flour.
   
3. Add to creamed mixture gradually. Chill dough in refrigerator for at least 2 to 3 hours.
   
4. Shape dough into 1-inch balls. Roll each ball in chopped hazelnuts and place on greased cookie sheet about 2 inches apart. Press your thumb into center of each ball, leaving an impression to add raspberry preserves when cookies are done.
   
5. Bake in a preheated 375 oven for 8 minutes. Remove from oven, and place 1/2 tsp raspberry preserves into indentation on cookie. If indentation has risen too much, you can flatten it somewhat with a spoon.
   
6. Cool cookies on cooling rack.
   






Final Comments


Yield: about 3 dozen cookies