A cute thumbprint cookie that melts in your mouth. Classy enough for any occasion.

kathy
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C ).

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  • In a large bowl, cream butter and sugar. Gradually beat in the egg yolk, vanilla, and lemon zest. Stir in the flour and ground hazelnuts with a large spoon.

  • Shape dough into walnut sized balls and place them 2 inches apart on an unprepared cookie sheet. Make an indentation in the center of each ball with your finger. Bake for 10 to 15 minutes in the preheated oven.

  • While the cookies are baking, melt the chocolate chips in a small saucepan over low heat, or in the microwave. Stir chips until smooth. When cookies come out of the oven, spoon 1/2 teaspoon of the melted chocolate into the indentation. When cookies are completely cool, dust lightly with confectioners' sugar.

Nutrition Facts

223.5 calories; 3 g protein; 20.8 g carbohydrates; 28.9 mg cholesterol; 55.9 mg sodium. Full Nutrition

Reviews (28)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/23/2003
These were a bit more labor intensive than I expected - but well worth the work. I bought hazelnuts still in the shell and had to shell them. Then I roasted them in a 350 oven for 10 minutes and rubbed them in a clean dish towel to remove the brown skin. Then I had to ground them for the recipe. Two pounds of hazelnuts in the shell made about 2 1/4 cups of ground hazelnuts. After all that the recipe was a snap! I would definitely make these again but will probably look for hazelnuts already shelled and peeled. Read More
(12)

Most helpful critical review

Rating: 1 stars
05/05/2011
wont make again. not enough flavor. careful with the lemon a little goes a long way Read More
(1)
36 Ratings
  • 5 star values: 17
  • 4 star values: 12
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
05/23/2003
These were a bit more labor intensive than I expected - but well worth the work. I bought hazelnuts still in the shell and had to shell them. Then I roasted them in a 350 oven for 10 minutes and rubbed them in a clean dish towel to remove the brown skin. Then I had to ground them for the recipe. Two pounds of hazelnuts in the shell made about 2 1/4 cups of ground hazelnuts. After all that the recipe was a snap! I would definitely make these again but will probably look for hazelnuts already shelled and peeled. Read More
(12)
Rating: 5 stars
05/23/2003
These were a bit more labor intensive than I expected - but well worth the work. I bought hazelnuts still in the shell and had to shell them. Then I roasted them in a 350 oven for 10 minutes and rubbed them in a clean dish towel to remove the brown skin. Then I had to ground them for the recipe. Two pounds of hazelnuts in the shell made about 2 1/4 cups of ground hazelnuts. After all that the recipe was a snap! I would definitely make these again but will probably look for hazelnuts already shelled and peeled. Read More
(12)
Rating: 4 stars
12/18/2005
Pretty Good. My husband loves these. Very pretty and uncommon taste. HINT: Buy Hazelnuts all ready shelled and grind them in a mini food processor. Also mix white and milk CHoclate morsels for the filling and swirl them. Another thing don't make them too big or the choclate center is worthless. Read More
(9)
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Rating: 5 stars
08/16/2003
excellent Read More
(6)
Rating: 4 stars
05/23/2003
Yummy. Taste like Ferro Rocher. Read More
(5)
Rating: 5 stars
12/13/2004
Although the dough was hard to work with and it was more labor intensive than I expected it was worth the work. It is one of the best cookies I've ever tatsted. Read More
(4)
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Rating: 4 stars
09/21/2009
Excellent recipe! The only problem I came across was the texture of the dough. It was a little difficult to work with. However they taste great once they are finished! Read More
(3)
Rating: 5 stars
10/07/2003
This is one of the few times I have rated a recipe five stars. This is excellent. I have just taken a batch out of the oven and one happened to topple over as I was moving the cookies to the cooling rack. Too bad I had too eat it. OMG! These are divine. Thanks for sharing this will become a family favourite for sure! Read More
(3)
Rating: 5 stars
04/14/2009
I modified this recipe to make hazelnut cookies for Passover. They turned out delicious! I used 3/4 cup oil instead of the butter added 1/2 teaspoon salt increased the hazelnuts to 2 1/2 cups (I had bags of already ground hazelnuts) used 1 1/2 cups potato starch (no flour of course) and used one whole egg. I also used raw honey rather than sugar but I'm sure my modified recipe would work fine with sugar too. I did not make a filling as I just wanted plain hazelnut cookies. The cookies spread out a lot so if you make them this way leave plenty of room between them. They came out beautifully and everyone loved them! They tasted like gourmet cookies rather than Passover cookies. I will definitely make these again! Read More
(3)
Rating: 5 stars
12/07/2009
Great Cookie...I added a little bit of water to make the dough more manageable...this helped when rolling the dough into balls...I also used milk-chocolate morsels....yummy Read More
(3)
Rating: 1 stars
05/05/2011
wont make again. not enough flavor. careful with the lemon a little goes a long way Read More
(1)