Chocolate Hazelnut Thumbprint Cookies
Description
Sugar cookies, cocoa, hazelnuts, hazelnut spread and whipped cream make the best ever cookies!
Ingredients
1 roll refrigerated sugar cookies
2/3 c. hazelnut flour, found in large supermarkets
1/3 c. unsweetened baking cocoa
1 T. whipping cream
3/4 c. chopped hazelnuts
1/2 c. hazelnut spread with cocoa, like Nutella
Directions
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Break up cookie dough into a medium bowl. Add hazelnut flour, cocoa and whipping cream; mix with wooden spoon until well combined and chocolate dough is formed. Shape dough with hands into 30 balls.
In ungreased shallow baking pan, spread hazelnuts. Add dough balls to pan; shake pan until all dough balls are covered with hazelnuts. Once dough balls are covered with hazelnuts, roll balls again in hands, gently pressing hazelnut pieces in dough.
With handle of wooden spoon, make small indentation in each dough ball. Refrigerate pan with dough balls 30 minutes.
Meanwhile, preheat oven to 350 degrees. Line cookie sheet with cooking parchment paper. Remove pan with dough balls from refrigerator. Place cold dough balls on parchment lined cookie sheet.
Bake 10 minutes. Cookies might seem under done but do not bake longer. Cool on cookie sheet 15 minutes. Cookies will continue to bake and set while cooling, turning into the softest chocolate-hazelnut cookie.
Remove cookies from cookie sheet to cooling racks. Cool completely.
Put hazelnut spread in decorating bag with star tip. Pipe a little spread on top of each cookie, in the hole that was made.
Makes about 30.