Hazelnut Raspberry Chocolate Thumbprint Cookies

1. 1

   Preheat oven to 350 F. Line 2 baking sheets with parchment paper or a non-stick mat.

2. 2

   Put hazelnuts onto another pan and roast for 5 minutes. Remove from oven. Remove as much of the skin as you can using a dry towel. Chop them and set them aside in a shallow bowl.

3. 3

   In a mixing bowl, whisk together the flour, cocoa, cornstarch, powdered sugar, and salt until blended.

4. 4

   In the bowl of a stand mixer, beat the butter and vanilla until smooth. Add the dry ingredients to the butter and mix in slowly until just combined.

5. 5

   Scoop about 1.5 tablespoons of dough and roll into a smooth ball. Roll in the chopped hazelnuts. Flatten slightly then place onto the prepared baking sheet. Repeat with the rest of the dough, spacing them about 2 inches apart. Make an indentation with your thumb (or knuckle as I do) in the middle of each cookie, being careful not to break through the dough.

6. 6

   Bake for 9-13 minutes in the preheated oven. Remove from oven. Let the cookies cool before filling with jam. Warm up the jam a little bit for better flow and to get that shine! Spoon about 1 teaspoon of jam into each cookie.

7. 7

   Adapted from The Kitchen McCabe.

* Per serving · 4 servings · Values may vary.

No additional tips available.