Hazelnut Thumbprint Cookies with Jam

Prep time: 5min
Total time: 40min
Makes 48 cookies
1 cup
2 sticks Churned Unsalted Butter Sticks, room temperature
250 mL
1 cup
sugar
250 mL
1 tbsp
Pure Vanilla Extract
15 mL
1/4 tsp
salt
1 mL
1
egg, room temperature
0
2 1/2 cups
All Purpose Flour
625 mL
1 tbsp
ground cinnamon
15 mL
1/2 cup
hazelnuts, peeled and finely chopped
125 mL
1/2 cup
Pure Strawberry Jam, Pure Apricot Jam, or Pure Raspberry Jam
125 mL
1 cookie
calories
90
fat
6 g
saturated fat
2.5 g
carbs
12 g
protein
1 g
cholestrol
15 mg
sodium
15 mg

Directions

  1. Line baking sheet with parchment paper and set aside. Using an electric mixer (stand or handheld), cream together butter, sugar, vanilla and salt until smooth, about 3 min. Scrape down sides of bowl, add egg and mix well. Scrape down sides of bowl again, slowly add flour and cinnamon. Shape rounded tablespoon pieces of dough into balls, gently press one side of the balls into chopped nuts and place on prepared baking sheet, nut side up, spaced 1 in. (2.5 cm) apart. Using thumb, press an indentation in centre of each cookie. Refrigerate until chilled, about 30 min.

  2. Preheat oven to 350°F (180°F). Bake cookies on middle rack of oven until cookies are set and hazelnuts are lightly browned, about 18 min. Remove from oven and while cookies are warm, fill each centre with 1/2 tsp (2 mL) of jam. Transfer cookies to a cooling rack and let cool completely.