Chocolate-Hazelnut Thumbprints Recipe!!! by Tharniha Selva - Musely
  • Login/Sign up
  • $ 11% Cashback on all one-time purchases
    11% Cashback is available to all registered users and will be give in the form of Musely Coins.
    * Buy Together & Subscriptions orders are not eligible for Cashback
  • Free shipping over $25

    Free Shipping on All Orders Over $25.

    You may request a return within 30 days from the date the product is shipped.

    All returns may be tentative on brand approval.

Chocolate-Hazelnut Thumbprints Recipe!!!

posted in Food & Drink > Recipes
08/11/2015
  • 30 min
    prep time

    2 hr 30 min
    total time

    6
    ingredients

    30
    servings

  • 1 roll Pillsbury™ refrigerated sugar cookies

    2/3 cup hazelnut flour

    1/3 cup unsweetened baking cocoa

    1 tablespoon whipping cream

    3/4 cup chopped hazelnuts

    1/2 cup hazelnut spread with cocoa

  • 1) Break up cookie dough into medium bowl. Add hazelnut flour, cocoa and whipping cream; mix with wooden spoon until well combined and chocolate dough is formed. Shape dough with hands into 30 balls.
    1) Break up cookie dough into medium bowl. Add hazelnut flour, cocoa and whipping cream; mix with wooden spoon until well combined and chocolate dough is formed. Shape dough with hands into 30 balls.
  • 2) In ungreased shallow baking pan, spread hazelnuts. Add dough balls to pan; shake pan until all dough balls are covered with hazelnuts. If desired, once dough balls are covered with hazelnuts, roll balls again in hands, gently pressing hazelnut pieces in dough.

  • 3) With handle of wooden spoon, make small indentation in each dough ball. Refrigerate pan with dough balls 30 minutes.
    3) With handle of wooden spoon, make small indentation in each dough ball. Refrigerate pan with dough balls 30 minutes.
  • 4) Meanwhile, heat oven to 350°F. Line cookie sheet with cooking parchment paper. Remove pan with dough balls from refrigerator. Place cold dough balls on paper-lined cookie sheet.

  • 5) Bake 10 minutes. (At first glimpse, cookies might seem under done but do not bake any longer.) Cool on cookie sheet 15 minutes. (While cookies cool, they will continue to bake and set, turning into the softest chocolate-hazelnut cookie.)

    6) Remove cookies from cookie sheet to cooling racks. Cool completely.

  • 7) Place hazelnut spread in decorating bag with star tip. Pipe a little bit of spread on top of each cookie.

Comments

2
See all comments

Related Tips

1.1K Followers
Email:
See other sign in/up options
Set up my password later
Create a Password
For better protection, please provide a password for your account.
Login / sign up with Email
Forgot Password?
New to Musely
See other login options
Sign Up with Email
Already have an account? Login
Login with email
Forgot Password?
Looks like you have an account already
Enter your password to proceed to checkout
Forgot Password?
Please re-enter your password
Forgot Password?
* This is for protection of your private information
Create a Password
For better protection, please provide a password for you account.
Login
For privacy reasons, you must login every time you access this page.
Forgot Password?
< back
< back
Reset Password
Enter the email address associated with your account
< back