Hazelnut Thumbprint Cookies With Jam

Healthy Thumbprint Cookies Don't Waste the Crumbs

WEBDec 12, 2022 · Step 2. In the bowl of a stand mixer, use the paddle blade attachment to combine all of the ingredients except the jam until it …

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1. preheat the oven to 350F.
2. In the bowl of a stand mixer, use the paddle blade attachment to combine all of the ingredients except the jam until it becomes a cohesive dough, about 1-3 minutes.
3. Using a small cookie scoop OR a tablespoon measuring spoon, scoop the dough onto a baking sheet lined with a silpat mat.
4. Wet your hands just a little bit and roll the dough into balls. Using a 1/2 teaspoon measuring spoon (tip: re-use the one you used to measure the almond extract!), make a small well in the middle of each cookie.

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Raspberry Hazelnut Thumbprint Cookies (Hallongrottor)

WEBFeb 11, 2021 · Place butter and sugar in the work bowl of a stand mixer. Mix on medium until light and fluffy, about 3 minutes. Add egg yolk and …

1. Adjust oven racks to upper and lower middle positions and preheat the oven to 350 degrees. Place hazelnuts on a rimmed baking sheet. Toast in the oven until golden and fragrant, about 10 minutes. Transfer nuts to a clean kitchen towel and wrap them inside allowing the nuts to steam for a minute or so. Vigorously rub the nuts between the kitchen towel to remove the skins (don’t worry if all the skins don’t come off).
2. Transfer the toasted hazelnuts to a food processor along with flour and salt. Process until the mixture is finely ground.
3. Place butter and sugar in the work bowl of a stand mixer. Mix on medium until light and fluffy, about 3 minutes. Add egg yolk and extracts and mix until fully combined. Slowly add flour and hazelnut mixture and mix on low until just combined.
4. Roll the dough into tablespoon-sized balls using the palms of your hands. Place each dough ball inside a mini baking cup. Divide the filled mini baking cups between two rimmed baking sheets. Press the back of a rounded teaspoon in the center of each cookie.

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