Hazelnut Thumbprints

Makes: 2dozen thumbprints. Prep: 10 minutes. Bake at 350º for 15 minutes

Ingredients

½ cup unsalted butter, softened
¼ cup confectioners’ sugar
1teaspoon vanilla
1½ cup, all-purpose flour
½ cup ground hazelnuts
½ teaspoon baking powder
¼ teaspoon salt
1 egg yolk
Drizzle and Filling:
½ cup confectioner’s sugar
Assorted flavored jams

1. Heat over 350º. In a large bowl, beat butter, both sugars and vanilla. In a medium-size bowl, whisk together flour, hazel nuts, baking powder and salt.
2. Beat the egg yolk into butter mixture. Stir in flour mixture to form a stiff dough. Gather dough together.
3. Roll 1-tablespoon dough into a ball. Place on ungreased baking sheet and make an indentation in the center with your thumb. Repeat with remaining dough.
4. Bake at 350º for 15 minutes, or until lightly browned. Cool completely on wire rack.
5. 5. Drizzle and filling: In a small bowl, stir confectioner’s sugar and 1 ½ teaspoons water until smooth. Transfer to a small plastic bag. Snip one corner from bag; drizzle over top of cookies. Let dry.
6. 6. Once dry, fill centers with ¼ teaspoon jam. To keep more than 2 days, store in unfilled airtight container.