CHOCOLATE, CINNAMON, AND HAZELNUT THUMBPRINTS
These decadent cookies make the most of their headlining ingredients. The hazelnuts are toasted, which deepens their sweetness and makes them the perfect complement to a luscious dark chocolate and cinnamon pairing.
Provided by Samantha Seneviratne
Categories Christmas Kid-Friendly Dessert Chocolate Cinnamon Hazelnut Bake Cookies Christmas Eve Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes about 2 1/2 dozen
Number Of Ingredients 14
Steps:
- Position racks in upper and lower thirds of oven; preheat to 350°F. Toast hazelnuts on a rimmed baking sheet on upper rack, tossing occasionally, until golden brown, 10-12 minutes. Wrap nuts in a kitchen towel and let steam 1 minute. Rub nuts in towel to remove loose skins (don't worry about skins that don't come off) and let cool.
- Grind 1/2 cup nuts in spice mill until finely ground. Transfer to a large bowl. Add flour, cocoa powder, baking soda, salt, and 1 1/4 tsp. cinnamon.
- Using an electric mixer on medium speed, beat granulated sugar and 1 cup butter in another large bowl until pale and fluffy, about 2 minutes. Add egg and vanilla and beat until combined. Reduce mixer speed to low, add dry ingredients, and beat until just combined.
- Combine sanding sugar and remaining 1 tsp. cinnamon in a small bowl. Roll heaping 1-Tbsp. rounds of dough into balls, then roll in sanding sugar. Arrange balls on parchment-lined rimmed baking sheets at least 2" apart. Bake cookies, rotating sheets halfway through, until puffed and set but still moist, 10-12 minutes.
- Remove baking sheets from oven and immediately make an indentation in the center of each cookie with the small end of a melon baller or the bottom of a rounded 1-tsp. measuring spoon. Transfer cookies on parchment to wire racks and let cool completely.
- Finely chop remaining 2 Tbsp. nuts and set aside. Heat chocolate and remaining 4 Tbsp. butter in a small bowl in 10-second intervals in microwave, stirring often, until melted. Transfer chocolate mixture to a small resealable plastic bag and snip a 1/4" hole in one corner. Pipe chocolate into cookie indentations. Immediately sprinkle chocolate with reserved nuts. Let cookies stand until chocolate sets, about 20 minutes.
- Do Ahead
- Cookies can be made up to 1 week ahead; keep in an airtight container at room temperature.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Belwa Parsa
[email protected]These thumbprints are so easy to make and they're always a crowd-pleaser. I love that I can make them ahead of time and they still taste great.
Michelle Angela
[email protected]I made these thumbprints for a potluck and they were a huge hit. Everyone loved them!
Kdjfirjfjfj Djkdjdjfkf
[email protected]These thumbprints are the perfect holiday treat. They're festive and delicious.
Apria Chowdhury
[email protected]I'm not a big fan of sweets, but I really enjoyed these thumbprints. They're not too sweet and the chocolate and hazelnut flavors are perfectly balanced.
ailza kawil
[email protected]These thumbprints are a bit time-consuming to make, but they're worth the effort. They're so delicious!
Solomon Degife
[email protected]I didn't have any cinnamon, so I used pumpkin pie spice instead. It was a nice twist on the original recipe.
Amanda Lafayet
[email protected]I'm allergic to nuts, so I substituted the hazelnuts for chopped walnuts. They turned out great!
Phoebe De Wet
[email protected]I made these thumbprints for my kids and they loved them. They're the perfect after-school snack.
Kowine Su
[email protected]These thumbprints are so cute! They're perfect for a party or a special occasion.
Ghala Alzaabi
[email protected]I love the combination of chocolate and hazelnut. These thumbprints are the perfect treat for a chocolate lover.
Might Mayeden
[email protected]These thumbprints were so easy to make. I'm not a very experienced baker, but I was able to make them without any problems.
Rex Shojol
[email protected]I'm not a big fan of chocolate, but I really enjoyed these thumbprints. The cinnamon and hazelnut flavors were really nice.
Abyot Lemita
[email protected]I made these thumbprints for a bake sale and they were a huge success! Everyone loved them.
Anna Stephano
[email protected]The thumbprints were a bit dry. I think I would add a little more butter next time.
SRT Ahmad
[email protected]These thumbprints were a bit too sweet for my taste. I think I would reduce the amount of sugar next time.
Rody Ehab
[email protected]I followed the recipe exactly and the thumbprints came out perfectly. They were so moist and flavorful. I highly recommend this recipe!
Huxaipha Isyaku
[email protected]These thumbprints were delicious! The chocolate and hazelnut flavors were perfect together. I will definitely be making these again.
Thembi Lindokuhle
[email protected]I love how these thumbprints turned out! They're so cute and festive. I can't wait to share them with my friends and family.
Sahiru Suwahas
[email protected]These thumbprints were a hit at my holiday party! They're so easy to make and they taste amazing. The chocolate, cinnamon, and hazelnut flavors are a perfect combination.