How To make Chocolate Hazelnut Thumbprints
1/2 c Hazelnuts
1 1/2 c Flour
1/4 c Unsweetened cocoa
1/2 ts Salt
1/2 c Plus 2 tb unsalted butter
= room temp 7 tb Sugar
1 Egg
1 Egg yolk
1/2 ts Vanilla
1/3 c Raspberry preserves
1 ts Powdered sugar
Recipe by: Seattle Times 1. Put the nuts in a small baking pan and toast in a preheated
350-degree 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 1-inch 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 1/4 teaspoon measuring spoon.) 4. Bake in a preheated 350-degree oven 12 minutes. Transfer to wire racks to cool. Just before
serving, sift the powdered sugar lightly over the cookies. NOTES : The cookies can be frozen without the powdered sugar. Defrost and dust with the sugar just before serving. -----
How To make Chocolate Hazelnut Thumbprints's Videos
Alex's Favorite Christmas Cookies - No-Bake Chocolate Hazelnut Thumbprints
Living in Thailand my cooking space and supplies are limited, so I have to get creative. ????
Chocolate Thumbprint Cookies Recipe
Chocolate thumbprint cookies - a melt-in-your-mouth chocolate cookie is filled with a rich chocolate ganache. A simple but impressive holiday cookie for chocolate lovers that's easy to make!
Get the recipe:
Thumbprint Cookies
Thumbprint cookies are traditionally a cookie with a dollop of jam or preserves nested in the center. Often served around winter holidays, they look like little jewels on a cookie tray. We eat them all year long because they are just so good! Who needs a holiday to enjoy the foods you love?
-------------------------------------------------------------
SHARE THIS VIDEO:
DON'T FORGET TO SUBSCRIBE!
-------------------------------------------------------------
FLAVOR IDEAS FOR THUMBPRINT COOKIES
— Walnut with Raspberry Jam (most traditional)
— Walnut with Strawberry Jam
— Hazelnut with Raspberry Jam
— Hazelnut with Chocolate
— Almond with Apricot Preserves
— Almond with Cherry Preserves
— Sugar with Lemon Curd
— Sugar with Peach Preserves
BAKING THUMBPRINT COOKIES IN A TINY KITCHEN
We’re baking cookies here, so you’re going to need an oven that can sustain 350°. A toaster oven will work just fine but you will definitely be working in smaller batches. At nearly 20 minutes for the total bake time, this could be an all day affair.
Dishes will include a large mixing bowl, a small bowl, large spoon, small spoon, measuring tools, a cookie sheet, and possibly a knife and cutting board (if you’re chopping your own walnuts.) The dough is fairly dense and doesn’t leave a lot of residue from the butter. It’ll be an easy wash.
INGREDIENTS IN THIS RECIPE
— butter
— brown sugar
— flour
— egg
— vanilla
— salt
— finely chopped nuts
— fruit jam or preserves
GET THE FULL RECIPE HERE:
MORE RECIPES FOR A TINY KITCHEN:
-------------------------------------------------------------
FOLLOW TINY KITCHEN CUISINE:
Facebook:
Instagram:
Twitter:
Pinterest:
Google+:
-------------------------------------------------------------
Baking Thumbprint Cookies
Music by Gunnar Olsen
Molten Chocolate Hazelnut Cookies | Genevieve Ko | NYT Cooking
Cookie Week continues with Genevieve Ko’s Chocolate Hazelnut Cookies! These crackly-edged, fudgy cookies marry chocolate and hazelnuts, with a hazelnut spread center and a crunchy topping of toasted nuts.
Get the recipe:
------------------------------------------
VISIT NYT COOKING:
SUBSCRIBE to NYT COOKING:
A paid subscription gets you full access to our recipes, daily inspiration and a digital Recipe Box.
YOUTUBE:
INSTAGRAM:
FACEBOOK:
TWITTER:
PINTEREST:
About NYT Cooking:
All the food that’s fit to eat (yes, it’s an official New York Times production).
Nutella Cheese Thumbprint Cookie
Nuttela cheese Thumbprint
Bahan A
100gr Mentega
100gr Margarine
50gr gula halus
Bahan B
2 kuning telur
Bahan C
25gr maizena
300gr tepung protein rendah
25gr susu bubuk (New Zealand Milk Powder)
Olesan
Putih telur
Topping
100gr kraft cheddar
250gr Nutella
Cara Panggang
Suhu 150C api atas bawah tanpa kipas selama 20 menit
Isi dengan Nutella lalu Panggang kembali dengan suhu yang sama selama 15 menit
Waktu disesuaikan dengan oven masing2
Cara membuat
Mixer bahan A 1 menit
Masukkan bahan B mixer 1/2 menit
Masukkan bahan C aduk debgan tangan hingga menjadi satu gumpalan halus mulus
Ambil 6gr adonan, pulung pulung 6 detik, bulatkan, lalu tekan dengan telunjuk membentuk thumbprint, tata dalam nampan yg sudah dialasi dengan baking paper, lakukan hingga adonan habis
Ambil 1 kukis, olesi dengan putih telur, taburi seluruh permukaan dengan keju cheddar yang sudah di parut halus
Panggang dengan oven yang sudah dipanaskan terlebih dahulu
chocolate hazelnut thumbprint cookies Something Vegan Christmas Treats Week
RECIPE
3/4 cup organic sugar
1/3 cup non-dairy milk
1/4 cup canola oil (or other neutral oil)
1 tsp. vanilla extract
1 1/2 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1 tsp. baking powder
1/2 tsp. salt
1/2 cup finely chopped hazelnuts
1/3 cup vegan chocolate hazelnut spread (I used some made by Justin’s)
Preheat the oven to 350 degrees Fahrenheit. To a bowl, add sugar, non-dairy milk, oil, and vanilla. Stir well. Add flour, cocoa powder, baking powder, and salt. Stir until well mixed. Roll the dough into balls, and then roll in the chopped hazelnuts, before setting on a pan lined with parchment paper. Press your thumb into the dough to make a deep hole in the middle of each cookie. Bake 10-12 minutes. You might need to slightly re-press the holes right after baking, if the middles have risen. Put the vegan chocolate hazelnut spread into a plastic bag or piping bag and warm in the microwave about 12-20 seconds, just to soften it. Pipe the spread into the middle of each cookie. Makes 2 dozen.
If you make this, or any of my other recipes, I’d love it if you shared a photo of it with me on Instagram!
Something Vegan on Instagram:
Email: somethingvegan@gmail.com
#somethingvegan #vegan #christmas