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My review
Hazelnut Melting Moments
kathy
"A cute thumbprint cookie that melts in your mouth. Classy enough for any occasion."
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Ingredients
servings 223 calsOriginal recipe yields 24 servings (4 dozen)
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- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 325 degrees F (165 degrees C ).
- 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
Per Serving: 223 calories; 15.2 g fat; 20.8 g carbohydrates; 3 g protein; 29 mg cholesterol; 56 mg sodium. Full nutrition
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Reviews
Read all reviews 2836 Ratings
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Most helpful positive review
12/12/2001
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 a...
Most helpful critical review
5/4/2011
wont make again. not enough flavor. careful with the lemon a little goes a long way
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12/12/2001
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 a...
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 f...
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.
12/6/2009
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
9/20/2009
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!
4/13/2009
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 cup...