HAZELNUT THUMBPRINTS
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
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.
HAZELNUT GANACHE THUMBPRINT COOKIES
Provided by Food Network
Categories dessert
Time 1h40m
Yield about 12 cookies
Number Of Ingredients 11
Steps:
- In a medium bowl, whisk together the all-purpose flour, hazelnut meal and a pinch of salt
- In the bowl of a stand mixer with the paddle attachment, beat the butter, light brown sugar and granulated sugar together until pale and fluffy, 2 to 3 minutes. Add the egg yolk and vanilla extract; beat once more. In 2 additions, add the dry ingredient mixture, scraping down the bowl if needed, until completely combined. Transfer to the refrigerator to chill for 15 minutes.
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper and set aside.
- Scoop scant tablespoonfuls of dough, roll into balls and arrange on the prepared baking sheets, spacing them a few inches apart. Make an indentation, a thumbprint, in the center of each ball of dough using your thumb and/or the help of your index finger. Bake until the bottoms are golden brown, 10 to 12 minutes. Remove from the oven and immediately reinforce the thumbprints using the end of a wooden spoon. Allow to cool completely on the baking sheets.
- While the cookies are cooling, make the ganache. Place the chocolate into a heat-proof bowl. Add the heavy cream to a small saucepan set over medium-high flame and heat until the cream is scalding. Pour the cream over the chopped chocolate and allow to stand for 1 minute. Stir until smooth.
- When the cookies are cool, add a scant teaspoon of chocolate ganache to each thumbprint. Top with a sprinkle of flaked sea salt. If transporting, allow the chocolate to set for 1 hour.
CHOCOLATE & HAZELNUT THUMBPRINT COOKIES
The food processor does most of the work in this cookie recipe, but younger children will enjoy rolling the dough into balls and thumbprinting. Older kids can make them on their own
Provided by Edd Kimber
Categories Dessert, Snack, Treat
Time 40m
Yield Makes 25
Number Of Ingredients 7
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.
Nutrition Facts : Calories 163 calories, Fat 12 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein
THUMBPRINTS WITH DULCE DE LECHE, NUTELLA OR JAM
Thumbprints are the simplest of cookies, but these are packed with flavor from freshly toasted nuts, each paired with its own filling: pecans with dulce de leche (or homemade caramel sauce, if you have some on hand), hazelnuts with Nutella, or pistachios with a festive pool of red currant jelly in the center. Choose a single combination, or make a batch of each. These cookies benefit from forming the thumbprint halfway through baking, but if you can't take the heat, let the dough soften a bit and then press the thumbprints into the dough before baking.
Provided by Susan Spungen
Categories snack, cookies and bars, dessert
Time 1h
Yield 3 dozen cookies
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees. Spread the hazelnuts or pecans out on a small baking sheet and cook in oven, shaking several times, until toasted, 10 to 12 minutes. If using hazelnuts, transfer to a bowl to cool, cover with a folded dish towel, then rub off the skins. (No need to toast the pistachios.)
- Once cooled, transfer the nuts to a food processor, preferably a mini one. Add 2 teaspoons flour and pulse just until nuts are finely ground, being careful not to overprocess.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and granulated sugar on medium-high speed until light and fluffy, 2 to 3 minutes, scraping bowl as needed. Add egg yolks and vanilla, and beat on medium-high speed until well combined, about 2 minutes, scraping the bowl a few times as needed.
- Add 1/2 cup ground nuts, the salt and the remaining 2 1/4 cups flour; beat on low speed just until combined, then increase speed and beat until dough starts to clump together. Scrape the bowl and fold a few times to make sure everything is well mixed. Wrap dough in plastic wrap, flatten into a disk, and chill until firm, at least 1 hour and up to 3 days.
- Heat oven to 350 degrees. Pinch off small pieces of dough the size of a rounded tablespoon (about 20 grams each) and roll the top half of each one in the remaining ground nuts. Place a few inches apart on parchment- or silicone mat-lined baking sheets. Chill in the freezer until firm, about 10 minutes.
- Bake for 8 minutes, remove from oven and make a thumbprint in each cookie. Bake until golden brown on the bottom, and nuts are looking toasty but not burned, 6 to 8 minutes longer. Let cool a few minutes on the baking sheets and transfer to wire racks to cool further. While the cookies are still a little warm, fill each one with about 1/2 teaspoon of filling, and cool completely. Sprinkle with flaky sea salt. Cookies will keep in an airtight container at room temperature for up to 1 week.
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- Line baking sheet with parchment paper and set aside. Using an electric mixer (stand or handheld), cream together butter, sugar, vanilla and salt until smooth, about 3 min. Scrape down sides of bowl, add egg and mix well. Scrape down sides of bowl again, slowly add flour and cinnamon. Shape rounded tablespoon pieces of dough into balls, gently press one side of the balls into chopped nuts and place on prepared baking sheet, nut side up, spaced 1 in. (2.5 cm) apart. Using thumb, press an indentation in centre of each cookie. Refrigerate until chilled, about 30 min.
- Preheat oven to 350°F (180°F). Bake cookies on middle rack of oven until cookies are set and hazelnuts are lightly browned, about 18 min. Remove from oven and while cookies are warm, fill each centre with 1/2 tsp (2 mL) of jam. Transfer cookies to a cooling rack and let cool completely.
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