Hazelnut Thumbprint Cookies

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These yummy jam thumbprint cookies are from Pat Sinclair’s new book, Scandinavian Classic Baking. Rolling the cookies in hazelnuts or almonds gives them a nice texture and deeper flavor.

Hazelnut Thumbprint Cookies
Makes 4 dozen cookies

2 cups all-purpose flour
1/4 teaspoon salt
1 cup butter, softened
1/2 cup sugar
2 large eggs, separated
1 teaspoon almond extract
2 tablespoons water
1 cup finely chopped hazelnuts
1 cup cherry, strawberry or raspberry preserves

Heat the oven to 350° F. Line a baking sheet with parchment paper or spray lightly with nonstick cooking spray.

Combine the flour and salt in a medium bowl and stir until well mixed.

Beat the butter in a large mixer bowl with electric mixer on medium speed until creamy. Beat in the sugar and egg yolks and mix well. With the mixer on low speed, add the flour mixture. Beat until soft dough is formed.

Beat the egg whites and water with a whisk or fork in a small bowl until foamy. Shape rounded teaspoons of dough into balls, flatten slightly and roll bottom half in the egg whites. Roll in chopped nuts and place on a baking sheet. (If the dough is too soft to handle, chill about 1/2 hour.) Press an indentation in the cookie using your thumb or the back of a teaspoon.

Bake the cookies 10 minutes or until the edges are lightly browned. Remove from the oven and reshape indentation with the back of a spoon. Fill with 1/2 teaspoon preserves.

Continue baking 6 to 8 minutes or until the edges are browned. Let cookies cool on the baking sheet 1 to 2 minutes. Remove and cool on wire cooling racks.

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