Thursday, July 9, 2015


makes 2 dozen

These are a type of thumbprint cookie.

1-1/4 cup all-purpose flour
½ cup ground hazelnuts
pinch of salt
¾ cup cold butter; cut into small pieces
¼ cup granulated sugar
1 tablespoon sour cream
1 teaspoon vanilla
¼ cup raspberry, peach, apricot, and/or, strawberry preserves
powdered sugar

Preheat oven to 350F. Combine flour, ground hazelnuts, and salt. Lightly grease cookie sheets or line with parchment paper. Cream butter and sugar. Blend in sour cream and vanilla. Gently add flour/nut mixture and blend just until crumbly. Roll dough into 2" balls and place on cookie sheet about 2" apart. With your finger, press an indentation into the center of each ball. Bake 15-20 minutes or until golden brown. Meanwhile, heat preserves over low heat. When cookies are done, fill each with warmed preserves. Let cool on cookie sheet 5 minutes then transfer cookies to wire racks to cool completely. When cooled, sprinkle with powdered sugar.

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