Chocolate hazelnut thumbprint cookies

• Vegetarian

• Refrigerated

  • 1 Egg

• Condiments

  • 2/3 cup Chocolate hazelnut spread

• Baking & Spices

  • 1 cup All-purpose flour
  • 1/3 cup Baking cocoa, unsweetened
  • 1 cup Powdered sugar
  • 1/4 tsp Salt
  • 1/2 tsp Vanilla extract

• Nuts & Seeds

  • 2/3 cup Hazelnuts, toasted

• Dairy

  • 1/2 cup Butter

Found on spendwithpennies.com

Description

Ingredients

• ½ cup butter, room temperature
• 1 egg, room temperature
• ½ teaspoon vanilla extract
• 1 cup powdered sugar
• 1 cup all-purpose flour
• ⅓ cup unsweetened baking cocoa
• ¼ teaspoon salt
• ⅔ cup finely chopped toasted hazelnuts
• ⅔ cup chocolate hazelnut spread

Directions

• Preheat oven to 350F. Line two baking sheets with parchment paper. Set aside.
• In a mixing bowl add the butter. With the paddle attachment on, beat on low speed until light and fluffy, about 2 minutes.
• Beat in the egg and vanilla extract, scraping the sides of the bowl with a spatula, if needed.
• With the mixer on the lowest speed, slowly add the sugar, flour, cocoa powder, and salt. Stir until just combined.
• Remove the cookie dough from the mixing bowl and place it on a sheet of parchment paper. Lightly knead it with your hands until smooth and shiny.
• With a small cookie dough scoop, drop cookie dough onto a sheet of parchment paper. Shape each cookie dough scoop into a ball.
• Place the chopped hazelnuts into a bowl and roll each ball into nuts, pressing gently.
• Arrange balls 1 inch apart on baking sheets lined with parchment paper.
• Press thumb into center of each cookie, leaving an indentation.
• Bake in preheated oven for 10-12 minutes.
• Remove cookies from the baking sheets and cool completely on wire racks.
• Pipe or spoon a little bit of the chocolate-hazelnut spread into the center of each cookie.