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Orange Chocolate Hazelnut Thumbprints

(4)
  4 reviews
  • 30 min prep time
  • 1 hr 25 min total time
  • 6 ingredients
  • 32 servings
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Creamy chocolate spread is the delicious bonus in the center of each sweet orange cookie.

Bake-Off® Contest 46, 2013
Cathy Sheehan
Mokena, Illinois

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

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

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
140
Calories from Fat
80
% Daily Value
Total Fat
8g
13%
Saturated Fat
2g
9%
Trans Fat
0g
0%
Cholesterol
0mg
0%
Sodium
45mg
2%
Total Carbohydrate
15g
5%
Dietary Fiber
0g
0%
Sugars
0g
0%
Protein
2g
2%
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
2%
2%
Calcium
0%
0%
Iron
4%
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 Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
Jif and Simply Jif are trademarks of The J.M. Smucker Company
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