Riff on Thumbprint Cookies
Ingredients
- 1 1/2 cup coarsely chopped toasted hazelnuts
- 1 cup butter at room temperature
- 3/4 cup granulated sugar
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon vanilla extract
- 1/4 cup seedless berry-lime preserves or your choice
- Dash of salt
- Powdered sugar
Instructions
- Preheat oven to 350 degrees.
- Chop nuts in food processor until very fine. Beat butter, nuts, salt and granulated sugar in mixer bowl until light. Beat in flour into blended.
- Shape dough into 1 inch balls.
- Place 2 inches apart on ungreased cookie sheets and flatten to 1 1/2 inch circle.
- Press into centers with a fingertip.
- Fill each indentation with 1/4 teaspoon preserves.
- Bake 10-12 minutes, until golden.
- Cool.
- Sift confectioner's sugar over cookies.
Notes
Substitute your favorite jam, I plan to use a pineapple-orange jam for the next batch.