| Recipe Categories >> Cookies |
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Chocolate Hazelnut Thumbprints recipe |
INGREDIENTS |
2/3 c. butter
1/2 c. sugar
1 egg
1 ts. vanilla
3 Tb. cocoa, unsweetened
1/2 ts. baking powder
1/4 ts. salt
1-1/4 c. flour, all purpose
raspberry preserves |
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METHOD |
In a large bowl, cream together butter and sugar; beat in egg and vanilla.
In a separate bowl, combine cocoa, baking powder, salt and flour.
Add to creamed mixture gradually.
Chill dough for at least 2-3 hours.
Shape dough into 1 inch balls.
Roll each ball in the chopped hazelnuts and place on sprayed cookie sheet about 2 inches apart.
Make indentation in each ball.
Bake at 375* for 8 minutes.
Remove from oven and spoon in preserves.
Makes about 3 dozen.
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Source |
| Unknown |
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