Hazelnut Thumbprints Recipe

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Gallery Hazelnut Thumbprints Recipe Summary Servings: 24 Yield: Makes about 2 dozen

Ingredients Ingredient Checklist 1/2 cup (1 stick) unsalted butter, softened 1/2 cup plus 2 tablespoons sugar 1 large egg, separated, each part lightly beaten 1 teaspoon pure vanilla extract 1 1/4 cups all-purpose flour 1/8 teaspoon coarse salt 1/2 cup toasted skinned hazelnuts, ground Strawberry jam, for filling

Cook’s Notes To toast the nuts for these cookies, place them on a rimmed baking sheet in an oven heated to 350 degrees for 10 minutes; then transfer them to a clean kitchen towel and rub them until the skins come off. Grind them in a food processor.

Gallery Hazelnut Thumbprints

Recipe Summary Servings: 24 Yield: Makes about 2 dozen

Gallery

Hazelnut Thumbprints

Hazelnut Thumbprints

Recipe Summary Servings: 24 Yield: Makes about 2 dozen

Recipe Summary

Servings: 24 Yield: Makes about 2 dozen

Servings: 24

Yield: Makes about 2 dozen

Makes about 2 dozen

Ingredients

1/2 cup (1 stick) unsalted butter, softened 1/2 cup plus 2 tablespoons sugar 1 large egg, separated, each part lightly beaten 1 teaspoon pure vanilla extract 1 1/4 cups all-purpose flour 1/8 teaspoon coarse salt 1/2 cup toasted skinned hazelnuts, ground Strawberry jam, for filling

Directions

Preheat oven to 325 degrees. Put butter and 1/2 cup sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 3 minutes. Add egg yolk and vanilla, and mix well. Reduce speed to low. Add flour and salt, and mix until just combined. Refrigerate dough for 2 hours.

Stir together toasted hazelnuts and remaining 2 tablespoons sugar in a small bowl. Roll dough into 1-inch balls; dip balls in egg white, then in hazelnut-sugar mixture. Space 1 inch apart on baking sheets lined with parchment paper. Press down center of each ball with your thumb. Bake for 10 minutes.Remove from oven; press down centers again with the end of a wooden spoon. Return to oven. Bake cookies until golden brown, 8 to 10 minutes more. Let cool slightly on sheets on wire racks. Fill each center with jam.

Cook’s Notes

To toast the nuts for these cookies, place them on a rimmed baking sheet in an oven heated to 350 degrees for 10 minutes; then transfer them to a clean kitchen towel and rub them until the skins come off. Grind them in a food processor.

Reviews (33)

 Add Rating & Review     58 Ratings   5 star values:        14    4 star values:        19    3 star values:        13    2 star values:        6    1 star values:        6

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Reviews (33)

Add Rating & Review     58 Ratings   5 star values:        14    4 star values:        19    3 star values:        13    2 star values:        6    1 star values:        6

Add Rating & Review

58 Ratings 5 star values: 14 4 star values: 19 3 star values: 13 2 star values: 6 1 star values: 6

5 star values: 14 4 star values: 19 3 star values: 13 2 star values: 6 1 star values: 6

Martha Stewart Member     Rating: 5 stars       11/23/2018   This is a really simple recipe, and it comes out well each time. I do tweak it a little, though. 1. If I don't have two hours to refrigerate the dough, I'll put it in the freezer for about 45 minutes so the dough stiffens 2. I put the jam in after the first baking. The jam becomes more like a paste and doesn't spill anywhere when the cookie is eaten. 3. Even if I don't have hazelnuts, I still use the egg white wash to put a shine on the cookies.  

Martha Stewart Member     Rating: 4 stars       03/16/2015   I made these last night and they were great. I used all of the ingredients and the exact measures and made about 25 cookies. They did not end up flat but the balls I made were a bit smaller than 1 inch. I cooled them for about 5 min and added Nutella to one half and a plum preserve to the other. Honestly, the plum was better. I think that using a slightly sower jam makes the cookies better because they are very sweet and Nutella makes them even sweeter.  

Martha Stewart Member     Rating: Unrated       12/12/2012   As the previous poster posted, a 1 inch ball makes a HUGE cookie. If you want a thumbprint the right size, reduce the cookie balls by half - you also get more cookies. Also - warm the jelly in the microwave before filling them and you get perfect fills =)  

Martha Stewart Member     Rating: Unrated       12/21/2011   I have the answer to why the cookies can be flat. You need to make the ball very small. I'd say half the size they suggest. This yields the correct size thumbprint cookie, and they are nice and full, not flat at all. If you roll the ball too large, they start to get flat. Keep them nice and small, and no problems! Enjoy they are yummy. I used toasted walnuts instead of the hazelnuts.  

Martha Stewart Member     Rating: Unrated       11/15/2011   These are the best thumbprint cookies ever! Just a couple of tips - fill the cookies with the jam after the first 10 minutes of baking after you make the indentation with back of wooden spoon. Baking the jam results in a better taste & easier to store. I also make batches of these cookies & freeze to give as Christmas gifts packaged in cello bags.  

Martha Stewart Member     Rating: Unrated       11/30/2010   How long can you store? If I bake this week may I store to Xmas?  

Martha Stewart Member     Rating: Unrated       06/07/2010   I just got done baking a batch. I cut the recipe in half because my mixer is broken so a little dough would be easier to mix by hand. I didn't have hazelnuts at home so I omitted that step. I also added a pinch of baking soda because was afraid they would be flat since I mixed them by hand. I got fifteen 2" (once they came out) perfect cookies and filled them with strawberry jam. These were crispy and buttery and amazing. GREAT RECIPE! Will be making them again!  

Martha Stewart Member     Rating: Unrated       01/31/2010   great cookie! highly recommended! dont listen to the negative comments these were fantastic!!  

Martha Stewart Member     Rating: Unrated       11/30/2009   Also, use FRESH flour and ingredients. Don't use year old flour!!!  

Martha Stewart Member     Rating: Unrated       11/30/2009   maybe add a tsp of baking powder or baking soda so the cookies won't be flat.  

Martha Stewart Member     Rating: Unrated       03/31/2009   Made these for the first time and they are wonderful. I was a little afraid they might not turn out after reading some of the comments, but they came out just like the recipe said. Next time I am definitely using Nutella. These are going on the must have list for Christmas cookies.  

Martha Stewart Member     Rating: Unrated       12/19/2008   Not good. These cookies ended up flat....I made one batch with hazelnut that tasted TERRIBLE. Almonds are much better but the dough does not hold the thum print, you will definetly get flat cookies.  

Martha Stewart Member     Rating: Unrated       12/15/2008   I was dissappointed in this recipe. I followed the recipe and ended up with flat cookies. While they are soft and tasty they are far from Thumbprints. It is possible that the difference in my elevation. I live in a high elevation which can create problems. I dipped half the cookie in white chocolate they are very tasty just not the nice little round balls filled with jam I was looking for.  

Martha Stewart Member     Rating: Unrated       11/18/2008   I like the idea of these but the recipe has issues. First, as another reviewer pointed out, the dough is the consistency of crumbs (would've been helpful to point that out; I thought I did something wrong.) I was still able to roll it into balls after it was refrigerated. The 1/2 cup of hazelnuts called for was way more than I was able to use. I used raspberry preserves and apricot jam - neither of which tasted quite right. I think a Hershey's kiss or Nutella would work better.  

Martha Stewart Member     Rating: Unrated       11/11/2008   I do a lot of cookie baking and these were not one of my favorite. When mixed all ingredients, dough was like crumbs. The egg yolk wasn't enough. Dough was dry after 2 hrs in refrig. and very difficult to roll into balls. I wouldn't try this recipe again.  

Martha Stewart Member     Rating: Unrated       11/06/2008   My mom has been baking these for at least the past 2 or 3 years as one of her Christmas cookie recipes and she stores these and all her cookies in closed tins or plastic storage containers between wax paper and they have always lasted through the advent season and beyond.They never get rancid or spoil in any way. I will say that she does keep the closed containers out on a three season porch or even in the basement where it is cooler but certainly not as cold as a refrigerater.  

Martha Stewart Member     Rating: Unrated       11/06/2008   Cathie - I've made these with Hershey's kisses. The recipe I used called for baking them for 8 min. then taking them out and pressing the kisses into the indentation and baking for another 5-7 min. The kisses keep their shape, but soften up.  

Martha Stewart Member     Rating: Unrated       11/06/2008   The cookies keep well for 2-3 weeks in an container with wax paper between the layers in the freezer.  

Martha Stewart Member     Rating: Unrated       11/06/2008   I will try for the 3rd time to finish my comment: Filling the cookies before baking them makes the jam thicker  

Martha Stewart Member     Rating: Unrated       11/06/2008   i bake them 2 weeks before christmas and they are fine...i fill them after baking and let them dry overnight and put paper between layers to store them.  

Martha Stewart Member     Rating: Unrated       11/06/2008   comment continued....  

Martha Stewart Member     Rating: Unrated       11/06/2008   I've been making these cookies for over 40 years, but I fill the the centers with jam before baking. The jam gets baked  

Martha Stewart Member     Rating: Unrated       11/05/2008   These cookies sound delicious, but the part about them being able to be stored for 2 days?????? I was going to try making them for Christmas, but I don't want to start baking Dec. 23rd...Anyone make and keep them longer than this????  

Martha Stewart Member     Rating: Unrated       11/05/2008   Four years ago, I baked for Christmas more than 160 cookies like this one for family and friends. Instead of hazelnut, I used pecans. It keeps well in the freezer. Wonderfull with a cup of coffee or tea. Try to eat only it one ! FUN FACT - When I was a child, my mother was used to make them too, back then we called it "precious cookies". My mother was used to say that these cookies were precious because pecans were expensive ... we are talking here more than 30 years ago.  

Martha Stewart Member     Rating: Unrated       11/05/2008   I think instead of the hazelnuts that I might roll the cookies in coconut and maybe some pineapple jam in the thumbpring  

Martha Stewart Member     Rating: Unrated       11/05/2008   I love the Nutella idea; does anyone have an idea to get the Nutella to harden a little so there is not a gooey puddle in the middle (making them more transportable/stackable)? Maybe mixing in some melted chocolate, which would harden as it cooled?  

Martha Stewart Member     Rating: Unrated       11/05/2008   these sound so nice. Am goin 2 try them.  

Martha Stewart Member     Rating: Unrated       11/05/2008   Wonder if you could add a Hersey Kiss in he middle instead of Jam? If it was done while they are still very hot. Maybe the chocolate would melt flat even wih the top of each thumbprint! I think I'll try.  

Martha Stewart Member     Rating: Unrated       11/05/2008   Brendagj, your suggestion is BRILLIANT! Nutella with hazelnuts...omgosh is that rich  

Martha Stewart Member     Rating: Unrated       11/05/2008   Instead of strawberry jam, try using Nutella instead, yummm

Martha Stewart Member

Rating: 5 stars 11/23/2018

This is a really simple recipe, and it comes out well each time. I do tweak it a little, though. 1. If I don’t have two hours to refrigerate the dough, I’ll put it in the freezer for about 45 minutes so the dough stiffens 2. I put the jam in after the first baking. The jam becomes more like a paste and doesn’t spill anywhere when the cookie is eaten. 3. Even if I don’t have hazelnuts, I still use the egg white wash to put a shine on the cookies.

Rating: 5 stars

Rating: 4 stars 03/16/2015

I made these last night and they were great. I used all of the ingredients and the exact measures and made about 25 cookies. They did not end up flat but the balls I made were a bit smaller than 1 inch. I cooled them for about 5 min and added Nutella to one half and a plum preserve to the other. Honestly, the plum was better. I think that using a slightly sower jam makes the cookies better because they are very sweet and Nutella makes them even sweeter.

Rating: 4 stars

Rating: Unrated 12/12/2012

As the previous poster posted, a 1 inch ball makes a HUGE cookie. If you want a thumbprint the right size, reduce the cookie balls by half - you also get more cookies. Also - warm the jelly in the microwave before filling them and you get perfect fills =)

Rating: Unrated

Rating: Unrated 12/21/2011

I have the answer to why the cookies can be flat. You need to make the ball very small. I’d say half the size they suggest. This yields the correct size thumbprint cookie, and they are nice and full, not flat at all. If you roll the ball too large, they start to get flat. Keep them nice and small, and no problems! Enjoy they are yummy. I used toasted walnuts instead of the hazelnuts.

Rating: Unrated 11/15/2011

These are the best thumbprint cookies ever! Just a couple of tips - fill the cookies with the jam after the first 10 minutes of baking after you make the indentation with back of wooden spoon. Baking the jam results in a better taste & easier to store. I also make batches of these cookies & freeze to give as Christmas gifts packaged in cello bags.

Rating: Unrated 11/30/2010

How long can you store? If I bake this week may I store to Xmas?

Rating: Unrated 06/07/2010

I just got done baking a batch. I cut the recipe in half because my mixer is broken so a little dough would be easier to mix by hand. I didn’t have hazelnuts at home so I omitted that step. I also added a pinch of baking soda because was afraid they would be flat since I mixed them by hand. I got fifteen 2" (once they came out) perfect cookies and filled them with strawberry jam. These were crispy and buttery and amazing. GREAT RECIPE! Will be making them again!

Rating: Unrated 01/31/2010

great cookie! highly recommended! dont listen to the negative comments these were fantastic!!

Rating: Unrated 11/30/2009

Also, use FRESH flour and ingredients. Don’t use year old flour!!!

maybe add a tsp of baking powder or baking soda so the cookies won’t be flat.

Rating: Unrated 03/31/2009

Made these for the first time and they are wonderful. I was a little afraid they might not turn out after reading some of the comments, but they came out just like the recipe said. Next time I am definitely using Nutella. These are going on the must have list for Christmas cookies.

Rating: Unrated 12/19/2008

Not good. These cookies ended up flat….I made one batch with hazelnut that tasted TERRIBLE. Almonds are much better but the dough does not hold the thum print, you will definetly get flat cookies.

Rating: Unrated 12/15/2008

I was dissappointed in this recipe. I followed the recipe and ended up with flat cookies. While they are soft and tasty they are far from Thumbprints. It is possible that the difference in my elevation. I live in a high elevation which can create problems. I dipped half the cookie in white chocolate they are very tasty just not the nice little round balls filled with jam I was looking for.

Rating: Unrated 11/18/2008

I like the idea of these but the recipe has issues. First, as another reviewer pointed out, the dough is the consistency of crumbs (would’ve been helpful to point that out; I thought I did something wrong.) I was still able to roll it into balls after it was refrigerated. The 1/2 cup of hazelnuts called for was way more than I was able to use. I used raspberry preserves and apricot jam - neither of which tasted quite right. I think a Hershey’s kiss or Nutella would work better.

Rating: Unrated 11/11/2008

I do a lot of cookie baking and these were not one of my favorite. When mixed all ingredients, dough was like crumbs. The egg yolk wasn’t enough. Dough was dry after 2 hrs in refrig. and very difficult to roll into balls. I wouldn’t try this recipe again.

Rating: Unrated 11/06/2008

My mom has been baking these for at least the past 2 or 3 years as one of her Christmas cookie recipes and she stores these and all her cookies in closed tins or plastic storage containers between wax paper and they have always lasted through the advent season and beyond.They never get rancid or spoil in any way. I will say that she does keep the closed containers out on a three season porch or even in the basement where it is cooler but certainly not as cold as a refrigerater.

Cathie - I’ve made these with Hershey’s kisses. The recipe I used called for baking them for 8 min. then taking them out and pressing the kisses into the indentation and baking for another 5-7 min. The kisses keep their shape, but soften up.

The cookies keep well for 2-3 weeks in an container with wax paper between the layers in the freezer.

I will try for the 3rd time to finish my comment: Filling the cookies before baking them makes the jam thicker

i bake them 2 weeks before christmas and they are fine…i fill them after baking and let them dry overnight and put paper between layers to store them.

comment continued….

I’ve been making these cookies for over 40 years, but I fill the the centers with jam before baking. The jam gets baked

Rating: Unrated 11/05/2008

These cookies sound delicious, but the part about them being able to be stored for 2 days?????? I was going to try making them for Christmas, but I don’t want to start baking Dec. 23rd…Anyone make and keep them longer than this????

Four years ago, I baked for Christmas more than 160 cookies like this one for family and friends. Instead of hazelnut, I used pecans. It keeps well in the freezer. Wonderfull with a cup of coffee or tea. Try to eat only it one ! FUN FACT - When I was a child, my mother was used to make them too, back then we called it “precious cookies”. My mother was used to say that these cookies were precious because pecans were expensive … we are talking here more than 30 years ago.

I think instead of the hazelnuts that I might roll the cookies in coconut and maybe some pineapple jam in the thumbpring

I love the Nutella idea; does anyone have an idea to get the Nutella to harden a little so there is not a gooey puddle in the middle (making them more transportable/stackable)? Maybe mixing in some melted chocolate, which would harden as it cooled?

these sound so nice. Am goin 2 try them.

Wonder if you could add a Hersey Kiss in he middle instead of Jam? If it was done while they are still very hot. Maybe the chocolate would melt flat even wih the top of each thumbprint! I think I’ll try.

Brendagj, your suggestion is BRILLIANT! Nutella with hazelnuts…omgosh is that rich

Instead of strawberry jam, try using Nutella instead, yummm

All Reviews for Hazelnut Thumbprints

of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Hazelnut Thumbprints

of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest

Gallery#

Recipe Summary#

Ingredients#

Directions#

Cook’s Notes#

Reviews (33)#

All Reviews for Hazelnut Thumbprints#

Gallery

Recipe Summary

Ingredients

Directions

Cook’s Notes

Reviews (33)

All Reviews for Hazelnut Thumbprints