When I make my Christmas Cookie list each year, I keep a few traditional favorites, but then try to include some new cookies. I always keep my recipients in mind, and look for cookies I know they'd enjoy. My older sister is a Nutella fiend, so I thought rather than make my traditional jam thumbprints, I'd use Nutella. When I was contacted by Oh Nuts! to choose a few products to assist in my holiday baking, I decided on Hazelnuts because I thought I'd combine the nuts with Nutella somehow. I google searched Nutella Hazelnut Thumbprints, and this recipe popped right up! It was exactly what I was looking for, really showcasing the delicious Hazelnuts as well as the Nutella. The Hazelnuts get toasty in the baking process and encrust the cookies perfectly. Not a traditional Christmas cookie by any means, but I'm guessing Kristine will hope they stay in the rotation for years to come!
Hazelnut Nutella Thumbprints
slightly adapted from The Curvy Carrot
(I quadrupled this recipe and got about 70 cookies!)
1/2 c. (1 stick) salted butter at room temperature
1/2 c. granulated sugar
1 large egg, separated, at room temperature
1 tsp. vanilla extract
1 1/2 c. unbleached, all purpose flour
1 c. Hazelnuts, chopped (I like bigger chunks, it's up to you how finely)
1/2 c. Nutella (or any other chocolate hazelnut spread)
Add butter and sugar to a stand mixer, beat until light and fluffy.
Add the egg yolk and vanilla, beat until incorporated.
Scrape down sides, add the flour and beat on low until absorbed.
Cover with saran wrap and place bowl in the refrigerator for an hour.
Beat the egg yolk until it's frothy.
Add hazelnuts to a shallow dish.
Preheat oven to 350*
Pull off walnut sized dough balls, roll in egg white, then coat in nuts.
Place on a parchment lined cookie sheet.
Repeat until all cookies are rolled in nuts, gently press a small divot in the center of each cookie.
Place in the oven and bake for 8 minutes, remove, press hole again, and bake for another 8 minutes, or until nuts are golden brown.
Cool on the cookie sheet for 5 minutes, then transfer to a cooling rack.
Press again in the center, if necessary.
When cookies have cooled, add Nutella to a piping bag and pipe a mound in the center of each cookie.
Cool for an additional hour or two, until Nutella has set, before placing in a cookie jar or packaging.