Recipe - Chocolate-Hazelnut Thumbprints

One half cup Hazelnuts
1 One half cup Flour
One fourth cup Unsweetened cocoa
One half teaspoon Salt
One half cup Plus 2 tablespoons unsalted
butter; room temperature
7 tablespoon Sugar
1 Whole egg
1 Egg yolk
One half teaspoon Vanilla
1/3 cup Raspberry preserves
1 teaspoon Powdered sugar

1. Put the nuts in a small baking pan and toast in a preheated 350degree
oven about 7 to 10 minutes, or until the skins start to crack. Cool
slightly and put into a kitchen towel; rub together to remove the skins.
Cool completely. Process in a food processor until finely ground. Set
aside. 2. Sift together the flour, cocoa and salt; set aside. With an
electric mixer cream together the butter and sugar until fluffy. Add the
egg, egg yolk and vanilla; mix to blend. Slowly add the flour mixture in 3
additions, beating well after each addition. Add the nuts, mixing until
well blended. 3. Roll the dough into 1inch balls and place on 2 ungreased
baking sheets. Make an indentation with your thumb in the center of each
cookie. Spoon a little of the raspberry preserves into the indentations.
(It is easiest to use a One fourth teaspoon measuring spoon.) 4. Bake in a
preheated 350degree oven 12 minutes. Transfer to wire racks to cool. Just
before serving, sift the powdered sugar lightly over the cookies.
Recipe By : Seattle Times

Posted to MCRecipe Digest V1 #256

Date: Wed, 23 Oct 1996 23:44:33 0700

From: Rooby rooby@shell.masterpiece.com

NOTES : The cookies can be frozen without the powdered sugar. Defrost and
dust with the sugar just before serving.