Spiced Hazelnut Thumbprints Recipes

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.

Steps:

• Heat oven to 350°F. In large bowl, beat butter and sugar with electric mixer on medium speed until light and fluffy. Beat in vanilla and egg yolk until blended. On low speed, beat in flour, hazelnuts, cinnamon, cloves and salt.
• Shape dough into 1-inch balls. On ungreased cookie sheets, place balls 2 inches apart.
• Bake 10 minutes. Using end of handle of wooden spoon, press a well into center of each cookie. Fill each well with 1/2 teaspoon preserves. Bake about 10 minutes longer or until edges are light golden. Cool 2 minutes; remove from cookie sheets to cooling racks.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add the egg, yolk and vanilla; mix well. Combine the flour, cocoa and salt; add a third at a time to creamed mixture, beating well after each addition. Stir in nuts. , Roll dough into 1-in. balls; place 2 in. apart on ungreased baking sheets. Using the end of a wooden spoon handle, make a 1/2-in.-deep indentation in the center of each ball; fill with 1/4 teaspoon of preserves. Bake at 350° for 10-12 minutes or until set. Remove to wire racks to cool. Just a before serving, lightly dust with confectioners' sugar.

Steps:

• In a big bowl combine flour and sugar. Add hazelnuts and orange zest.
• Add buter and cut it in using your fingers until mixture resembles breadcrumbs.
• Add applesauce and knead into a smooth dough (it should be well workable).
• Take walnut sized portions of the dough and roll them into balls. Make an indentation into each ball using either your finger or a spoon handle.
• Fill each indentation with about 1/2 ts of jam.
• Bake cookies on a paper-lined baking sheet in the preheated oven at 180°C/350°F for about 12 minutes or until edges are lightly browned.
• Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Steps:

• Beat cream cheese, melted chocolate chips and Nutella until blended. Stir in cracker crumbs. Refrigerate until firm enough to roll, about 30 minutes., Shape mixture into 1-in. balls; roll in chopped hazelnuts. Make an indentation in the center of each with the end of a wooden spoon handle. Fill with a hazelnut. Store between layers of waxed paper in an airtight container in the refrigerator.