Raspberry Hazelnut Thumbprint Cookies
Raspberry hazelnut thumbprint cookies with jam have been a loved in my family for years. I love making these raspberry jam cookies. These are my go-to classic thumbprint cookies. If you are looking for a recipe for hazelnut cookies, try these!
Servings: 18
Ingredients
- 1/2 Cup unsalted butter softened
- 1/2 Cup granulated sugar plus about 2 Tbsp. additional for coating
- 1 egg separated, and each part lightly beaten
- 1 Tsp. vanilla extract
- 1 1/4 Cups all-purpose flour
- 1/2 Cup hazelnuts toasted and finely chopped
- 1 Cup raspberry jam for filling
Instructions
- Preheat oven to 325 degrees F. Prepare baking sheets with parchment paper and set aside.
- Put butter and 1/2 cup sugar in the bowl of an electric mixer fitted with the paddle attachment.
- Mix on medium speed until the dough is pale and fluffy.
- Add the egg yolk and the vanilla. Mix well.
- Reduce speed to low. and then add flour. Mix until just combined.
- Refrigerate the cookie dough for 2 hours.
- Stir together toasted hazelnuts and the remaining 2 tablespoons sugar in a small bowl.
- Roll dough into 1 inch balls. Dip the balls in the egg white, then into the hazelnut/sugar mixture.
- Space the dough balls 1 inch apart on the prepared baking sheets.
- Press down the center of each ball with your thumb.
- Bake cookies for 10 minutes. Remove from oven. Press down centers again with the end of a wooden spoon or a small spoon.
- Return the cookies to the oven. Bake cookies until golden brown which should be 7 to 10 minutes more.
- Let the cookies cool slightly on the baking sheets on wire racks. Fill each cookie center with jam and then let cool completely on the wire racks.
Nutrition
Calories: 176kcal | Carbohydrates: 26g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 23mg | Sodium: 27mg | Potassium: 50mg | Fiber: 1g | Sugar: 15g | Vitamin A: 171IU | Vitamin C: 2mg | Calcium: 12mg | Iron: 1mg
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