People need to understand the difference between want and need. Like, I want abs, but I need cookies!!!

How To Make Hazelnut Jam Thumbprint Cookies

First, gather all your ingredients.

1/2 cup (1 stick) unsalted butter, softened
1/2 cup plus 2 tablespoons granulated sugar
1 large egg, separated, each part lightly beaten
1 teaspoon pure vanilla extract
1 & 1/4 cups all-purpose flour, plus more for flattening cookies
1/8 teaspoon fine sea salt
1/2 cup toasted skinned hazelnuts, ground
Strawberry, raspberry, apricot jam, or another favorite jam you love, for filling
Parchment paper or silicone baking mat
Wooden spoon

Next, in a bowl of an electric mixer fitted with a paddle attachment or a large bowl with a handheld mixer, beat butter and 1/2 cup sugar on medium speed until light and fluffy, about 2 to 3 minutes.

Add egg yolk and vanilla, and mix well. Reduce speed to low. Add the flour and salt and mix until just combined.

Refrigerate dough for at least 2 hours. (If you refrigerate overnight let the dough sit out during the next few steps).

Preheat the oven to 325°F degrees. Line a baking sheet with parchment paper or a silicone baking mat.

In a food processor, pulse the toasted hazelnuts every 5 to 10 seconds just until the hazelnuts are broken up into a coarsely-ground meal, about the consistency of cornmeal. (See my notes below for how to toast hazelnuts).

In a small bowl stir together the hazelnuts and remaining 2 tablespoons of sugar. In another small bowl whisk the egg white.

Use a cookie scoop or a heaping tablespoon and roll dough into 1-inch balls. Then dip each ball in the beaten egg white and then into the hazelnut mixture.

Place the cookies 1-inch apart on a prepared baking sheet lined with parchment paper or a silicone baking mat. Press down on the center of each ball with your thumb. Bake for 10 minutes.

Remove cookies from oven and press down the centers again with the lightly floured end of a wooden spoon. Return to oven and bake cookies until golden brown, about 8 to 10 minutes more.

Let cookies cool on a wire rack. Fill each each cookie center with your favorite jam. Enjoy!

Toasting the Hazelnuts on the Stovetop:

Place a pan on a stove over medium heat. Stir the hazelnuts around every minute or so. Watch them carefully when they start to brown and smell nutty as they will overcook very quickly. Cook them for 5-10 minutes until they are fragrant and brown.

Toasting the Hazelnuts in the Oven:

Preheat oven to 350° F. In a baking pan toast hazelnuts in one layer in middle of oven 10 to 15 minutes, or until lightly colored and skins are blistered. Wrap nuts in a kitchen towel and let steam 1 minute.

Tips & Tricks

Cookies can be stored in an airtight container at room temperature for up to a week.
Always toast your nuts before adding them into your recipe. I know this is an extra step that you probably do not want to do but trust me it is a must. Untoasted nuts will not get a toasty aromatic flavor profile by just being thrown into a batter. All the liquid and gluten surrounding the nuts will prevent them from getting toasted. Toasting nuts separately brings out all the natural oil of your nuts. Also, your nuts will stay toasty and crunchy throughout the whole baking process, even under layers of cake or pie filling.
Some of my favorite gadgets to bake with are the Solula Professional 18/8 Stainless Steel Medium Cookie Scoop I got from Amazon. I also love the LARGE baking pan I got from my favorite store Target Wilton Ultra Bake Professional. Lastly, I love using Amazon Basics Silicone Baking Mat instead of parchment paper. They are super easy to clean and they fit perfectly in your baking pan.
For all-purpose flour I love using Bob’s Red Mill Gluten Free All Purpose Baking Flour. I first fell in love with this brand when I started eating healthy back in 2012, shortly after our twins were born. I first tried their Steel Cut Oats. Then when I had more time to bake I started using a lot of their other products such as, Almond Flour, Coconut Flour, Gluten Free Flour, Whole Wheat Flour, Pastry Flour, Bread Flour, and Xanthan Gum. They have so much more too! Baking mixes, Oats, Bars, Cereal, Granola, Grains, Beans, Seeds, Baking Aids, and more Flours! Seriously go check them out. Best quality baking products out there and no I am not getting paid to say this, I just love their products that much!
Since I bake quite often I like to buy stuff in bulk. I love buying my flour, sugars, pure vanilla extract, butter, oil, eggs, and spices at Costco.
Costco, Target, & Amazon are my favorite stores to shop at!

Make sure you post your photos on Instagram and tag me in them so I can see your creations from my blog #eazypeazylemonsqueezee

Hazelnut Jam Thumbprint Cookies

Adapted from Martha Stewart's Cookies: The Very Best Treats to Bake and to Share

By: Tammie

March 5, 2019
24
3 hr
Print this

Ingredients

1/2 cup (1 stick) unsalted butter, softened
1/2 cup plus 2 tablespoons granulated sugar
1 large egg, separated, each part lightly beaten
1 teaspoon pure vanilla extract
1 & 1/4 cups all-purpose flour, plus more for flattening cookies
1/8 teaspoon fine sea salt
1/2 cup toasted skinned hazelnuts, ground
FOR FILLING:
Strawberry, raspberry, apricot jam, or another favorite jam you love
SUPPLIES:
Parchment paper or silicone baking mat
Wooden spoon

Directions

Step 1: In a bowl of an electric mixer fitted with a paddle attachment or a large bowl with a handheld mixer, beat butter and 1/2 cup sugar on medium speed until light and fluffy, about 2 to 3 minutes.
Step 2: Add egg yolk and vanilla, and mix well. Reduce speed to low. Add the flour and salt and mix until just combined.
Step 3: Refrigerate dough for at least 2 hours. (If you refrigerate overnight let the dough sit out during the next few steps).
Step 4: Preheat the oven to 325°F degrees. Line a baking sheet with parchment paper or a silicone baking mat.
Step 5: In a food processor, pulse the toasted hazelnuts every 5 to 10 seconds just until the hazelnuts are broken up into a coarsely-ground meal, about the consistency of cornmeal. (See my notes above for how to toast hazelnuts).
Step 6: In a small bowl stir together the hazelnuts and remaining 2 tablespoons of sugar. In another small bowl whisk the egg white.
Step 7: Use a cookie scoop or a heaping tablespoon and roll dough into 1-inch balls. Dip each ball in the beaten egg white and then into the hazelnut mixture.
Step 8: Place the cookies 1-inch apart on a prepared baking sheet lined with parchment paper or a silicone baking mat. Press down on the center of each ball with your thumb. Bake for 10 minutes.
Step 9: Remove cookies from oven and press down the centers again with the lightly floured end of a wooden spoon. Return to oven and bake cookies until golden brown, about 8 to 10 minutes more.
Step 10: Let cookies cool on a wire rack. Fill each each cookie center with your favorite jam. Enjoy!