Shelly's Recipe

HAZELNUT JAM THUMBPRINT COOKIES

Category: Cookies

1 1/2 sticks softened, unsalted butter (about 12 tbsp)
1/2 cup sugar
3 oz semisweet chocolate, melted and cooled to room temperature
2 cups all-purpose flour
1 cup hazelnuts
1 egg white
1/2 cup seedless jam

Preheat the oven to 350. Place the hazelnuts on a baking sheet, and bake for about 10 minutes, or until the skins begin to split. Remove them from the oven and using a kitchen towel, rub the nuts between your palms to remove the skins. Chop finely and set aside.

Beat together the butter and sugar until light and fluffy. Add the chocolate and mix well. Add the flour and stir to combine. Beat the egg white until frothy with a tbspor two of water. Take a small amount of dough and roll it into a 1 1/2 inch ball. Dip the ball into the egg white first, and then the chopped nuts. Continue with the rest of the cookies in this manner.

Place the cookie on a prepared baking sheet about 1 1/2 inches apart. Take a wooden spoon with a rounded handle, and make a small indentation in each cookie.

Using a small coffee spoon, place about 1/4 tsp of jam in each hole. Do not fill more than 3/4 full or the jam may leak out once it bakes. Bake the cookies for about 20 minutes or until set and the jam is bubbly. Cool on wire racks. Store in an airtight container until ready to serve.