Chocolate-Hazelnut Thumbprints

With a double shot of chocolate and hazelnut flavors, kids and adults will rave over these filled cookies. The espresso powder is optional, but it intensifies the chocolate flavor.

Yield: 28 cookies (serving size: 1 cookie)

Ingredients

• 4.5  ounces  all-purpose flour (about 1 cup)
• 1  cup  powdered sugar
• 1/3  cup  unsweetened cocoa
• 1/4  teaspoon  salt
• 1/2  cup  butter, softened
• 2  large egg yolks
• 1  teaspoon  instant espresso (optional)
• 1/2  teaspoon  vanilla extract
• 2/3  cup  finely chopped hazelnuts, toasted
• 1/3  cup  hazelnut-chocolate spread (such as Nutella)

Preparation

1. Preheat oven to 350°.

2. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, sugar, cocoa, and salt; stir with a whisk. Place butter in a large bowl, and beat with a mixer at medium speed until light and fluffy (about 2 minutes). Stir egg yolks with a whisk, adding espresso, if desired. Add the yolk mixture and vanilla to butter; beat well. Add flour mixture to butter mixture; beat at low speed just until combined.

3. Turn dough out onto a sheet of wax paper; knead 6 times or until smooth and shiny. Shape dough into 28 (1-inch) balls. Roll sides of balls in nuts, pressing gently. Arrange balls 1 inch apart on baking sheets lined with parchment paper. Press thumb into center of each cookie, leaving an indentation. Bake, 1 batch at a time, at 350° for 10 minutes. Remove cookies from pans; cool completely on wire racks. Spoon a scant 1/2 teaspoon hazelnut-chocolate spread into center of each cookie.

Nutritional Information

Calories:

104

Fat:

6.5g (sat 2.7g,mono 2.3g,poly 0.4g)

Protein:

1.6g

Carbohydrate:

10.9g

Fiber:

0.8g

Cholesterol:

23mg

Iron:

0.6mg

Sodium:

46mg

Calcium:

11mg