Sunday, November 27, 2011

Chocolate, Hazelnut & Caramel Thumbprint Cookies

This is a beautiful little cookie. The recipe is "said" to make 35 cookies. I made them a bit bigger and ended up with approximately 20. I just added an additional 5 minutes to the recommended baking time. A real holiday treat, originally found at the BHG website and adapted to fit my baking needs. Please note: I did not top mine with a whole hazelnut - they were far too expensive! But I did manage to find finely chopped hazelnuts at our local grocery store.

Chocolate Caramel & Hazelnut Thumbprint Cookies
<From the BHG website>

  • 1
    cup all-purpose flour
  • 1/3
    cup cocoa powder
  • 1/2
    cup butter or margarine, softened
  • 2/3
    cup sugar
  • 1/4
    teaspoon salt
  • 1
    egg yolk
  • 2
    tablespoons milk
  • 1
    teaspoon vanilla
  • 1
    cup finely chopped hazelnuts (filberts)
  • 1
    egg white, lightly beaten
  • 1/2 c
    thick caramel ice cream topping
  • 1/2
    cup semisweet chocolate pieces
    teaspoon shortening

In a small bowl combine flour and cocoa powder; set aside. In a medium bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and salt; beat until combined, scraping side of bowl occasionally. Beat in egg yolk, milk, and vanilla until combined. Beat in as much of the flour mixture as you can with the mixer. Using a wooden spoon, stir in any remaining flour mixture. NOTE: I used a wooden spoon for the entire procedure since I don't have a mixer. Cover; chill for at least 1 hour
Preheat oven to 350 degrees F. Grease two cookie sheets; set aside. Shape dough into 1-inch balls. Place the 1 cup hazelnuts on a sheet of waxed paper. Dip balls in egg white and roll in hazelnuts. Place 1 inch apart on prepared cookie sheets. Using your thumb, make an indentation in the center of each cookie. Bake for 10 to 12 minutes or until edges are firm NOTE: If your cookies are larger, bake an additional 5 minutes.
Immediately after removing cookies from the oven, use the rounded side of a 1-teaspoon measuring spoon to press down the center of each cookie. Transfer to wire racks; cool. Spoon about 1 teaspoon of caramel topping into the center of each cookie.
In a small microwave-safe bowl combine chocolate pieces and shortening. Microwave on 100 percent power (high) for 30 to 45 seconds or until softened; stir until smooth. Place a small mound of chocolate on top of each cookie. Top with a whole hazelnut (if desired). Let stand until chocolate is set.

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