Ingredients for Dad's Cookies Hazelnut Thumbprints
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- Egg Yolks
- 2 ½ cups all-purpose flour
- 1 cup finely ground hazelnuts
- Powdered sugar, for dusting
- Raspberry Jelly
- 1 teaspoon vanilla extract
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How to Make Dad's Cookies Hazelnut Thumbprints
- Cream together 1 cup (2 sticks) softened unsalted butter, ¾ cup granulated sugar, and 2 large eggs until light and fluffy.
- Beat in 1 teaspoon vanilla extract and ½ teaspoon salt.
- Gradually add 2 ½ cups all-purpose flour and 1 cup finely ground hazelnuts, mixing until just combined. Do not overmix.
- Knead the dough briefly until it forms a ball. Wrap in plastic wrap (not aluminum foil) and refrigerate for at least 2 hours, or preferably overnight.
- Preheat oven to 400°F (200°C). Line baking sheets with parchment paper.
- Roll the dough into a long rope, about 1 inch in diameter.
- Cut the rope into 1-inch pieces.
- Roll each piece into a ball.
- Gently press a small indentation into the center of each ball using your thumb or the end of a small spoon. (Remember the hole will shrink slightly during baking).
- Place cookies onto prepared baking sheets.
- Bake for 12-15 minutes, or until golden brown.
- Remove from oven and let cool completely on the baking sheets.
- While cookies cool, gently heat your desired jelly in a small saucepan until it is fluid enough to spoon into the cookie indentations.
- Once the cookies are completely cool, dust with powdered sugar and fill the center of each cookie with jelly.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
552g
Fat
267g
Carbs
75g