Friday, December 30, 2011

Hazelnut Thumbprint Cookies with AppleBerry Jam

1 1/3 C. chopped hazelnuts ($.40)
2/3 C. sugar ($.10)
3/4 C. cold butter or margarine, cubed (1 1/2 sticks) ($.40)
1 tsp. butter extract ($.15)
2 C. flour ($.20)
2/3 C. appleberry jam ($.20)

Preheat oven to 350.

Toast hazelnuts in a pan over medium heat on the stove. Hazelnuts take about 5-8 minutes to toast, watch nuts carefully and stir every minute or two. Once nuts are fragrant, nuts are fully toasted. Remove pan from hot burner to prevent burning.
Crush hazelnuts either in a food processor or in a plastic bag by rolling over them with a rolling pin.
In a large mixing bowl, combine hazelnuts and sugar, add butter and extract and mix well. Add flour and mix to combine well. Press dough together with hands.

Shape dough into 1" balls and using a 1/2 teaspoon measurement, make indentation in the center of each dough ball. Fill each indentation with 1/4 tsp. of jam.

Bake 17-20 minutes, until edges of cookie are lightly golden. Remove from cookie sheet and cool completely on a wire rack.

Yields: 40-48 cookies
Cost: $1.45
Cost per cookie: $.04

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