These Raspberry and Hazelnut Thumbprint Cookies are a delightful treat! With a nutty crunch and a sweet raspberry center, they’re perfect for snack time or dessert.
When I make these, I can’t resist sneaking a few before they even cool down. The mix of flavors just makes me happy! Try serving them with a cup of tea for a cozy moment.
Key Ingredients & Substitutions
Hazelnuts: Ground hazelnuts add a lovely, nutty flavor to the cookies. If you can’t find them, try using almonds or pecans instead. You can also substitute with almond flour, but the texture will differ slightly.
Raspberry Jam: Using raspberry jam is great for that fruity burst! However, if you prefer, you can use other jams like strawberry or blackberry. For a healthier option, look for a no-sugar-added version or even make your own jam.
Butter: Unsalted butter is called for, but if you’re out, you could use coconut oil or vegan butter for a dairy-free option. Just be aware that this may slightly change the cookie’s texture.
How Can I Ensure My Thumbprint Cookies Hold Their Shape?
To keep your thumbprint cookies from spreading too much during baking, following a few key steps is essential:
- Chill the dough for about 30 minutes before shaping it into balls. This helps it firm up and reduces spreading.
- Make sure not to overmix the dough once you add the flour mixture. Overmixing can lead to tough cookies.
Also, pressing gently into the dough to form a well helps keep the cookie shape. Just ensure you don’t press all the way through!
Raspberry And Hazelnut Thumbprint Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup (140g) all-purpose flour
- 1/2 cup (60g) finely ground hazelnuts (hazelnut meal)
- 1/4 teaspoon salt
- 1/2 cup (115g) unsalted butter, softened
- 1/3 cup (67g) granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 cup raspberry jam (seeded or whole, based on preference)
- Optional: extra chopped hazelnuts or finely ground oats for rolling
How Much Time Will You Need?
This recipe takes about 25 minutes to prepare, and then you’ll need an additional 12-15 minutes for baking. Make sure to let the cookies cool for a bit before you dive in! Overall, you’re looking at about 45 minutes from start to finish.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While the oven is heating, line a baking sheet with parchment paper or a silicone baking mat to prevent the cookies from sticking.
2. Combine the Dry Ingredients:
In a bowl, whisk together the all-purpose flour, finely ground hazelnuts, and salt until everything is mixed well.
3. Cream the Butter and Sugar:
In a separate large bowl, use an electric mixer to beat the softened butter and granulated sugar together until the mixture becomes light and fluffy. This should take about 2-3 minutes.
4. Mix in the Egg Yolks and Vanilla:
Add the egg yolk and vanilla extract to your butter mixture, beating just until everything is well incorporated.
5. Combine Wet and Dry Ingredients:
Gradually add the dry mixture into the wet ingredients, stirring until just combined. Be careful not to overmix; the dough should come together nicely.
6. Forming the Dough Balls:
Scoop tablespoon-sized portions of the cookie dough and roll each portion into a ball using your hands. If you like, roll the balls in chopped hazelnuts or finely ground oats for a fun texture.
7. Creating Thumbprints:
Place the dough balls evenly spaced on the prepared baking sheet. Then, using your thumb or the back of a small spoon, gently press down in the center of each ball to create a little well for the jam.
8. Fill with Raspberry Jam:
Take your raspberry jam and fill each well with about 1 teaspoon. The jam should just cover the surface without spilling over.
9. Bake the Cookies:
Now, pop the tray into the oven and bake for 12-15 minutes or until the cookies are lightly golden around the edges and the jam looks set.
10. Cool the Cookies:
Once done, remove the cookies from the oven and let them sit on the baking sheet for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely.
11. Storing the Cookies:
Store your delicious cookies in an airtight container at room temperature for up to a week. They’re perfect for sharing or enjoying yourself with a comforting cup of tea or coffee!
Enjoy these tender, nutty cookies with a sweet raspberry center that are sure to become a favorite treat!
Can I Use Different Nuts in This Recipe?
Absolutely! If you can’t find hazelnuts, feel free to substitute them with finely ground almonds or pecans. Just be aware that each nut has a slightly different flavor, which will change the overall taste of the cookies a bit.
What Type of Jam Works Best?
Raspberry jam is traditional and offers a nice sweet-tart flavor, but you can also use other jams like strawberry, apricot, or blackberry. Just ensure the jam is thick enough to hold its shape during baking.
Can I Make the Dough Ahead of Time?
Yes! You can prepare the dough in advance and store it in the fridge for up to 2 days. When you’re ready to bake, just let it sit at room temperature for about 15 minutes before rolling into balls and continuing with the recipe.
How Should I Store Leftover Cookies?
Store the cookies in an airtight container at room temperature for up to a week. If you want them to last longer, consider freezing them in a single layer on a baking sheet, then transferring them to a freezer-safe container or bag for up to 3 months. Just thaw them at room temperature before enjoying!
