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Hazelnut Thumbprints

Hazelnut Thumbprints
Servings: 24 Yield: 2 dozen thumbprints Prep 10 mins Bake 350°F 15 mins


  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/4 cup confectioners' sugar
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla
  • 1 1/2 cups all-purpose flour
  • 1/2 cup ground hazelnuts
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 egg yolk
Drizzle and Filling:
  • 1/2 cup confectioners' sugar
  • Assorted flavored jams

Make It

1. Heat oven to 350 degrees F. In a large bowl, beat butter, both sugars, and vanilla. In a medium-size bowl, whisk together flour, hazelnuts, baking powder, and salt.

2. Beat the egg yolk into butter mixture. Stir in flour mixture to form a stiff dough. Gather dough together.

3. Roll 1 tablespoon dough into a ball. Place on ungreased baking sheet and make an indentation in the center with your thumb. Repeat with remaining dough.

4. Bake at 350 degrees F for 15 minutes, or until lightly browned. Cool completely on wire rack.

Drizzle and Filling:

5. In small bowl, stir confectioners' sugar and 1-1/2 teaspoons water until smooth. Transfer to a small plastic bag. Snip one corner from bag; drizzle over top of cookies. Let dry.

6. Once dry, fill centers with 1/4 teaspoon jam. To keep more than 2 days, store in unfilled airtight container.