Nutella Filled Hazelnut Thumbprint Cookies

1. 1

   Preheat oven to 375 degrees F.

2. 2

   In the bowl of a standing, electric mixer, combine egg yolks, brown sugar, and white sugar. Beat until light and fluffy, approximately 2 minutes.

3. 3

   Add milk, vanilla extract, flour, and salt. Beat until combined.

4. 4

   Chop nuts and put them on a plate large enough to roll your cookies.

5. 5

   Beat egg whites with a fork in a small bowl until airy (2 minutes).

6. 6

   Scoop two tablespoons of dough and roll it into a ball. Coat the ball in egg whites and then roll in chopped hazelnuts. Gently press your thumb into the center of the cookie until indented. Place on a parchment paper lined baking sheet.

7. 7

   Bake for 14-16 minutes, or until lightly browned on the edges. If indentation has disappeared, press gently with the end or a wooden spoon while hot. Allow to cool completely.

8. 8

   Pipe or spoon Nutella topping into the indented center. Store in a covered container in a cool place or refrigerate.

* Per serving · 4 servings · Values may vary.