Chocolate Cinnamon And Hazelnut Thumbprints Recipes

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HAZELNUT THUMBPRINTS



Hazelnut Thumbprints image

These crispy, crunchy, nutty delights are perfect for the holidays.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 2 dozen

Number Of Ingredients 8

1/2 cup (1 stick) unsalted butter, softened
1/2 cup plus 2 tablespoons sugar
1 large egg, separated, each part lightly beaten
1 teaspoon pure vanilla extract
1 1/4 cups all-purpose flour
1/8 teaspoon coarse salt
1/2 cup toasted skinned hazelnuts, ground
Strawberry jam, for filling

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 THUMBPRINT COOKIES



Chocolate Thumbprint Cookies image

Pretty and elegant, these cookies will make your mouth water, and they're fun to make! Kids love sticking their thumb in the middle of the cookies, and filling the mini pool with creamy delicious chocolate. See below for a fruity variation.

Yield makes 24 2-inch cookies

Number Of Ingredients 12

1 1/4 cups plus 1 tablespoon Basic Gluten-Free Flour Mix (page 19)
1/4 teaspoon plus 1/8 teaspoon xanthan gum
1/4 teaspoon plus 1/8 teaspoon baking soda
3/4 teaspoon cream of tartar
1/8 teaspoon salt
1/4 cup plus 2 tablespoons dairy-free, soy-free vegetable shortening
1/4 cup plus 2 tablespoons granulated sugar
3 tablespoons firmly packed brown sugar
3/4 teaspoon pure vanilla extract
3/4 teaspoon Ener-G egg replacer mixed with 1 tablespoon rice milk
2 tablespoons plus 3/4 teaspoon rice milk
1/2 cup dairy-free, soy-free chocolate chips

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.

CHOCOLATE, CINNAMON, AND HAZELNUT THUMBPRINTS



Chocolate, Cinnamon, and Hazelnut Thumbprints image

These decadent cookies make the most of their headlining ingredients. The hazelnuts are toasted, which deepens their sweetness and makes them the perfect complement to a luscious dark chocolate and cinnamon pairing.

Provided by Samantha Seneviratne

Categories     Christmas     Kid-Friendly     Dessert     Chocolate     Cinnamon     Hazelnut     Bake     Cookies     Christmas Eve     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield Makes about 2 1/2 dozen

Number Of Ingredients 14

1/2 cup plus 2 tablespoons hazelnuts (2.5 ounces)
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 1/4 teaspoons ground cinnamon, divided
1 cup granulated sugar
1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature, divided
1 large egg
1 tablespoon vanilla extract
1/2 cup sanding or pure cane sugar
4 ounces semisweet chocolate, chopped (about 1 cup)
Special equipment:
A spice mill

Steps:

  • Position racks in upper and lower thirds of oven; preheat to 350°F. Toast hazelnuts on a rimmed baking sheet on upper rack, tossing occasionally, until golden brown, 10-12 minutes. Wrap nuts in a kitchen towel and let steam 1 minute. Rub nuts in towel to remove loose skins (don't worry about skins that don't come off) and let cool.
  • Grind 1/2 cup nuts in spice mill until finely ground. Transfer to a large bowl. Add flour, cocoa powder, baking soda, salt, and 1 1/4 tsp. cinnamon.
  • Using an electric mixer on medium speed, beat granulated sugar and 1 cup butter in another large bowl until pale and fluffy, about 2 minutes. Add egg and vanilla and beat until combined. Reduce mixer speed to low, add dry ingredients, and beat until just combined.
  • Combine sanding sugar and remaining 1 tsp. cinnamon in a small bowl. Roll heaping 1-Tbsp. rounds of dough into balls, then roll in sanding sugar. Arrange balls on parchment-lined rimmed baking sheets at least 2" apart. Bake cookies, rotating sheets halfway through, until puffed and set but still moist, 10-12 minutes.
  • Remove baking sheets from oven and immediately make an indentation in the center of each cookie with the small end of a melon baller or the bottom of a rounded 1-tsp. measuring spoon. Transfer cookies on parchment to wire racks and let cool completely.
  • Finely chop remaining 2 Tbsp. nuts and set aside. Heat chocolate and remaining 4 Tbsp. butter in a small bowl in 10-second intervals in microwave, stirring often, until melted. Transfer chocolate mixture to a small resealable plastic bag and snip a 1/4" hole in one corner. Pipe chocolate into cookie indentations. Immediately sprinkle chocolate with reserved nuts. Let cookies stand until chocolate sets, about 20 minutes.
  • Do Ahead
  • Cookies can be made up to 1 week ahead; keep in an airtight container at room temperature.

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