Espresso, Hazelnut & Nutella Thumbprint Cookies

• Refrigerated

  • 1 Egg, large

• Condiments

  • 3 tbsp Nutella

• Baking & Spices

  • 250 g (all purpose flour, plain
  • 180 g Caster sugar
  • 1 tsp Vanilla extract

• Nuts & Seeds

  • 75 g Hazelnuts, Ground

• Drinks

  • 4 tsp Espresso, powder

• Dairy

  • 180 g Butter, unsalted soft

Found on littlesugarsnaps.com

Description

Ingredients

• 180g/ 61/2oz unsalted butter (soft)
• 180g/ 61/2oz caster sugar
• 75g/ 3oz ground hazelnuts
• 250g/ 9oz plain (all purpose) flour
• 4 tsp espresso powder
• 1 tsp vanilla extract
• 1 large egg
• Nutella (about 3 tbsp)
• Optional:75g/ 3oz white chocolate - chopped small

Directions

• Begin by grinding the hazelnuts, if necessary
• Grease & line several baking sheets with baking parchment
• Next, put the butter and sugar into a large bowl and mix with electric beaters until pale and fluffy
• Add the espresso powder, vanilla extract, ground hazelnuts and the egg. Using the beaters mix until everything is incorporated
• Sift the flour into the bowl. Using a large, metal spoon, fold in the flour in until thoroughly combined
• Form around 50 balls from the dough (each ball should weigh approx. 15g). Place the balls onto the baking sheets, leaving around 4cm between each ball (they spread a little during cooking)
• Using your little finger, the end of a wooden spoon or the thumb of a small child 🙂 make a deep hole in the centre of each ball. You may need to dip the utensil into some flour to prevent it sticking to the dough
• Put the baking sheets into the fridge to chill for 11/2-2 hours. Meanwhile, preheat the oven to 180°C/ 350°F/ GM 4
• At the end of the chill time, bake the cookies for around 12 minutes until beginning to turn golden
• Allow to cool on the tray for a moment, then transfer to a cooling rack and allow to cool completely
• Fill the hole with Nutella. You can either carefully spoon the Nutella in, using a very small spoon, or, like me, pipe it in for a neater finish.
• (optional) Gently melt the white chocolate then drizzle it over the filled cookies. Allow the chocolate to set
• Store in an airtight container for up to 1 week