Although you could actually call these “pinkieprint” cookies because they're too small for a thumbprint, you should make the well slightly bigger than you think you'll need – the space will shrink a little while baking. For variety, fill half the cookies with raspberry jam instead of the chocolate-hazelnut spread.
- Portion size 48 servings
- Credits : Canadian Living: Holiday 2012
- 1 cup unsalted butter softened
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 3/4 cups finely ground skinned toasted hazelnuts
- 1 tablespoon instant espresso powder
- 1/4 teaspoon salt
- 1 cup chocolate-hazelnut spread (such as Nutella)
MethodIn bowl, beat together butter, granulated sugar and brown sugar until light and fluffy; stir in vanilla. Whisk together flour, hazelnuts, espresso powder and salt; stir into butter mixture in 2 additions. Form into ball; knead 1 or 2 times until smooth.
Roll by heaping 1 tsp into balls. Place, 1 inch (2.5 cm) apart, on parchment paper–lined baking sheets. Supporting side of cookie with one hand, use finger on other hand or end of wooden spoon and, moving from side to side, create deep well in each cookie, leaving thin side border.
Bake in 350?F (180?C) oven until pale golden, 15 to 18 minutes. Let cool on pan on rack for 5 minutes. Transfer to rack; let cool completely.
Using pastry bag fitted with 1/4-inch (5 mm) plain tip, or plastic freezer bag with 1 corner snipped off, pipe chocolate-hazelnut spread into depression in each cookie. (Make-ahead: Refrigerate in airtight container for up to 5 days.)
Nutritional facts Per cookie: about
- Fibre 1 g
- Sodium 16 mg
- Sugars 7 g
- Protein 1 g
- Calories 105.0
- Total fat 6 g
- Potassium 50 mg
- Cholesterol 10 mg
- Saturated fat 3 g
- Total carbohydrate 11 g
- Iron 4.0
- Folate 5.0
- Calcium 1.0
- Vitamin A 3.0