Hazelnut Jam Thumbprints

Name: Hazelnut Jam Thumbprints
Yield: makes about 2 dozen
Ingredients: 1/2 cup (1 stick) unsalted butter, room temperature; 1/2 cup plus 2 tablespoons sugar; 1 large egg, separated, each part lightly beaten; 1 teaspoon pure vanilla extract; 1 1/4 cups all-purpose flour, plus more for flattening cookies; 1/8 teaspoon coarse salt; 1/2 cup toasted skinned hazelnuts, ground; Strawberry, raspberry, or apricot jam, for filling

January 24, 2012

Various flavors of jams or preserves can be used to fill these cookies—strawberry, raspberry, and apricot all make lovely accompaniments to hazelnuts. To toast hazelnuts, see note on page 37. Coarsely grind hazelnuts by pulsing them in a food processor; be careful not to overprocess them or you will end up with nut butter.

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