March 1, 2012 § 2 Comments
I made these last December and they were the best thumbprint cookies I ever had (if I do say so, myself!). 🙂 I have to credit Dorie Greenspan’s recipe, though, from her Baking book—-she really has a great way of making her recipes foolproof. I rarely go wrong whenever I use one of her recipes. She really is quite brilliant because her detailed recipes have a way of making it so simple to follow.
These were made with a 1:1 ratio of finely ground hazelnuts to flour—yes—LOTS of hazelnuts! I had some raspberry jam on hand that I’ve been meaning to use and I slathered a HUGE dallop of rasberry jam on each cookie—it was probably a tad too much, but I love the combination of hazelnuts and raspberries. The recipe also called for almond and vanilla extracts, which I think, gave it so much more depth of flavor than just vanilla extract alone, which most recipes I’ve read call for only vanilla extract.
If you like thumbprint cookies, then you MUST try this recipe—you really can’t go wrong with it. I won’t ever buy another grocery-store (even if its from Whole Foods) thumbprint cookie again!