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Hazelnut Melting Moments

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  • 60 min prep time
  • 60 min total time
  • 9 ingredients
  • 48 servings
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This classic thumbprint cookie made using hazelnut and filled with chocolate will melt in your mouth - perfect dessert for any occasion.

1
cup margarine or butter, softened
2/3
cup sugar
2
teaspoons vanilla
1
teaspoon grated lemon peel
1
egg yolk
2 1/4
cups All Purpose Flour
1 1/2
cups ground hazelnuts (filberts)*
1
(6-oz.) pkg. (1 cup) semi-sweet chocolate chips
1
tablespoon powdered sugar

Steps

  • 1 Heat oven to 325°F. In large bowl, combine margarine and sugar; beat until light and fluffy. Add vanilla, lemon peel and egg yolk; blend well. Lightly spoon flour into measuring cup; level off. Stir in flour and hazelnuts; mix well. Shape into 1 1/4-inch balls. Place 2 inches apart on ungreased cookie sheets. With thumb, make an indentation in the center of each cookie.
  • 2 Bake at 325°F. for 10 to 15 minutes or until light golden around edges. In small saucepan over low heat, melt chocolate chips, stirring until smooth. Spoon 1/2 teaspoonful melted chocolate into center of each cookie.** Remove from cookie sheets; lightly dust with powdered sugar.
  • 1 Heat oven to 325°F. In large bowl, combine margarine and sugar; beat until light and fluffy. Add vanilla, lemon peel and egg yolk; blend well. Lightly spoon flour into measuring cup; level off. Stir in flour and hazelnuts; mix well. Shape into 1 1/4-inch balls. Place 2 inches apart on ungreased cookie sheets. With thumb, make an indentation in the center of each cookie.
  • 2 Bake at 325°F. for 10 to 15 minutes or until light golden around edges. In small saucepan over low heat, melt chocolate chips, stirring until smooth. Spoon 1/2 teaspoonful melted chocolate into center of each cookie.** Remove from cookie sheets; lightly dust with powdered sugar.

Expert Tips

Hazelnuts grow on hazel trees, which are found in the temperate zones of the world. Also known in the United States as filberts, these round nuts have a somewhat bitter brown skin. When hazelnuts are toasted, this skin cracks and can be removed.

* If desired, hazelnuts can be toasted before they´re ground. To toast hazelnuts, spread on cookie sheet; bake at 350°F. for 8 to 10 minutes or until skins crack, stirring occasionally. If desired, remove skins. ** If chocolate mixture begins to thicken, warm over low heat.

Hazelnuts (Filberts) Hazelnuts or filberts are sweet, rich, grape-sized nuts. These nuts have a bitter brown skin that is best removed by heating them at 350°F. for 8 to 10 minutes until the skin begins to crack and flake. Place a handful of warm nuts between layers of a clean dish towel and rub vigouously to remove the skins. Hazelnuts are usually packaged whole. They are used whole, chopped or ground in all manner of sweets, and for texture and flavor in some main dishes and salads.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie
Calories
100
% Daily Value
Total Fat
7g
11%
Saturated Fat
2g
10%
Cholesterol
5mg
2%
Sodium
45mg
2%
Total Carbohydrate
10g
3%
Dietary Fiber
1g
4%
Protein
1g
1%
% Daily Value*:
Vitamin A
2%
2%
Iron
2%
2%
Exchanges:
1/2 Starch; 1/2 Other Carbohydrate; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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