Nutella Filled Hazelnut Thumbprint Cookies

• Vegetarian

• Refrigerated

  • 2 tbsp Almond milk
  • 2 Eggs

• Baking & Spices

  • 2 cups All-purpose flour
  • 1/4 cup Brown sugar, dark
  • 1/2 cup Granulated sugar, White
  • 1/4 tsp Salt
  • 1 tsp Vanilla extract

• Nuts & Seeds

  • 1 cup Hazelnuts

• Dairy

  • 12 tsp Butter, unsalted

Found on hostessatheart.com

Description

Ingredients

• 2 cups all-purpose flour, (I used unbleached)
• 1/4 cup dark brown sugar
• 1/2 cup white granulated sugar
• 2 tablespoons almond milk, (any milk, or cream will work)
• 1 teaspoon vanilla extract
• 2 eggs, separated
• 12 teaspoons unsalted butter, (1-1/2 sticks, softened)
• 1/4 teaspoon salt
• 1 cup hazelnuts, chopped, (I used dry-roasted, unsalted hazelnuts)

Directions

• Preheat oven to 375 degrees F.
• In the bowl of a standing, electric mixer, butter, combine egg yolks, brown sugar, and white sugar. Beat until light and fluffy, approximately 2 minutes.
• Add milk, vanilla extract, flour, and salt. Beat until combined.
• Chop nuts and put them on a plate large enough to roll your cookies.
• Beat egg whites with a fork in a small bowl until airy (2 minutes).
• Scoop two tablespoons of dough and roll it into a ball. Coat the ball in egg whites and then roll in chopped hazelnuts. Gently press your thumb into the center of the cookie until indented. Place on a parchment paper lined baking sheet.
• Bake for 14-16 minutes, or until lightly browned on the edges. If indentation has disappeared, press gently with the end or a wooden spoon while hot. Cool completely.
• Pipe or spoon Nutella topping into the indented center. Store in a covered container in a cool place or refrigerate.