Chocolate-hazelnut thumbprints

 
                       Chocolate-Hazelnut Thumbprints
 
 Recipe By     : Seattle Times
 Serving Size  : 36   Preparation Time :0:00
 Categories    : Cookies
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2  cup           hazelnuts
    1 1/2  cups          flour
      1/4  cup           unsweetened cocoa
      1/2  teaspoon      salt
      1/2  cup           plus 2 tablespoons unsalted butter -- room
                         re
 
    7      tablespoons   sugar
    1                    whole egg
    1                    egg yolk
      1/2  teaspoon      vanilla
      1/3  cup           raspberry preserves
    1      teaspoon      powdered sugar
 
 1.  Put the nuts in a small baking pan and toast in a preheated 350-degree 
 oven about 7 to 10 minutes, or until the skins start to crack.  Cool 
 slightly and put into a kitchen towel; rub together to remove the skins. 
  Cool completely.  Process in a food processor until finely ground.  Set 
 aside.
 2.  Sift together the flour, cocoa and salt; set aside.  With an electric 
 mixer cream together the butter and sugar until fluffy.  Add the egg, egg 
 yolk and vanilla; mix to blend.  Slowly add the flour mixture in 3 
 additions, beating well after each addition.  Add the nuts, mixing until 
 well blended.
 3.  Roll the dough into 1-inch balls and place on 2 ungreased baking 
 sheets.  Make an indentation with your thumb in the center of each cookie. 
  Spoon a little of the raspberry preserves into the indentations.  (It is 
 easiest to use a 1/4 teaspoon measuring spoon.)
 4.  Bake in a preheated 350-degree oven 12 minutes.  Transfer to wire racks 
 to cool.  Just before serving, sift the powdered sugar lightly over the 
 cookies.
 
 
                    
 
 
 
                    - - - - - - - - - - - - - - - - - - 
 
 NOTES : The cookies can be frozen without the powdered sugar.  Defrost and 
 dust with the sugar just before serving.