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Ingredients
| salted butter: 1 cup (softened) |
| granulated sugar: 2/3 cup |
| eggs: 1 (yolk) |
| vanilla extract: 2 tsp |
| lemon zest: 1 tsp |
| all-purpose flour (unsifted): 2 1/4 cups |
| hazelnuts - filberts (ground): 1 1/2 cups |
| semisweet chocolate chips: 6 oz |
| powdered sugar (unsifted): 1 Tbl |
Hazelnut Melting Moments
Credit: AllRecipes
User rating:
"A cute thumbprint cookie that melts in your mouth. Classy enough for any occasion."
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Prep Time
min -
Cook Time
min -
Servings
24 serving(s)
Tags
Directions
- Preheat oven to 325 degrees F (165 degrees C ).
- In a large bowl, cream butter and sugar. Gradually beat in the egg yolk, vanilla, and lemon zest. Stir in the flour and ground hazelnuts with a large spoon.
- Shape dough into walnut sized balls and place them 2 inches apart on an unprepared cookie sheet. Make an indentation in the center of each ball with your finger. Bake for 10 to 15 minutes in the preheated oven.
- While the cookies are baking, melt the chocolate chips in a small saucepan over low heat, or in the microwave. Stir chips until smooth. When cookies come out of the oven, spoon 1/2 teaspoon of the melted chocolate into the indentation. When cookies are completely cool, dust lightly with confectioners' sugar.