Bake-Off® Contest 46, 2013
Mokena, Illinois

Orange Chocolate Hazelnut Thumbprints

Creamy chocolate spread is the delicious bonus in the center of each sweet orange cookie.

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4 reviews.
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  • prep time 30 min
  • total time 1 hr 25 min
  • ingredients 6
  • servings 32
 

Ingredients

1
large orange
1
package Pillsbury™ Ready to Bake!™ refrigerated sugar cookies
1/2
cup Pillsbury BEST® All Purpose Flour
2
egg whites, lightly beaten
1 1/4
cups walnuts, finely chopped
2/3
cup Jif® Chocolate Flavored Hazelnut Spread

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Let cookie dough stand at room temperature 10 minutes to soften. Line large cookie sheets with parchment paper. With microplane or fine grater, grate 1 rounded tablespoon peel from the orange. In small bowl, squeeze 2 tablespoons juice from the orange.
  • 2 In large bowl, break up cookie dough. Add orange peel, orange juice and flour. Beat with electric mixer on low speed. Increase speed to medium; beat until well blended. Shape dough into 1 1/4 inch balls. Dip each ball in beaten egg white; roll in walnuts to completely cover. Place 2 inches apart on cookie sheets.
  • 3 Bake 12 to 15 minutes or until set and very light golden brown. Remove from oven. With handle of wooden spoon, make indentation 3/4 inch wide in center of each cookie. Fill each indentation with about 1 teaspoon chocolate hazelnut spread. Bake 5 minutes longer. Cool on cookie sheets 2 minutes; remove to cooling rack. Cool completely, about 15 minutes.
  • 1 Heat oven to 350°F. Let cookie dough stand at room temperature 10 minutes to soften. Line large cookie sheets with parchment paper. With microplane or fine grater, grate 1 rounded tablespoon peel from the orange. In small bowl, squeeze 2 tablespoons juice from the orange.
  • 2 In large bowl, break up cookie dough. Add orange peel, orange juice and flour. Beat with electric mixer on low speed. Increase speed to medium; beat until well blended. Shape dough into 1 1/4 inch balls. Dip each ball in beaten egg white; roll in walnuts to completely cover. Place 2 inches apart on cookie sheets.
  • 3 Bake 12 to 15 minutes or until set and very light golden brown. Remove from oven. With handle of wooden spoon, make indentation 3/4 inch wide in center of each cookie. Fill each indentation with about 1 teaspoon chocolate hazelnut spread. Bake 5 minutes longer. Cool on cookie sheets 2 minutes; remove to cooling rack. Cool completely, about 15 minutes.

EXPERT TIPS

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Expert Tips

To easily fill cookies, spoon chocolate hazelnut spread into small resealable food storage plastic bag; seal bag. Cut off corner of bag; squeeze to fill cookies.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
140
(
Calories from Fat
80),
% Daily Value
Total Fat
8g
8%
(Saturated Fat
2g,
2%
Trans Fat
0g
0%
),
Cholesterol
0mg
0%;
Sodium
45mg
45%;
Total Carbohydrate
15g
15%
(Dietary Fiber
0g
0%
  Sugars
0g
0%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
2%;
Calcium
0%;
Iron
4%;
Exchanges:
1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.
Jif and Simply Jif are trademarks of The J.M. Smucker Company