MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Hazelnut Jam Thumbprint Cookies
Categories: Cookies
Yield: 36 Cookies

1 c Hazelnuts (135 g);
- toasted, ground
1 1/2 c All-purpose flour -OR-
1 1/4 c GF all-purpose flour
- (250 g)
1 ts Baking powder (6 g)
1/4 ts Salt (2 g)
1 tb Tapioca or corn starch
2/3 c Earth Balance (108 g);
- softened at room
- temperature
3/4 c Granulated sugar (170 g)
1 ts Vanilla extract (5 ml)
1/2 c Raspberry jam (120 g)

Total time: 45 Minutes

Toasted Ground Hazelnuts:

Preheat oven to 325?F. Place nuts on a cookie sheet and bake for 8
to 10 minutes. Place in a dish towel or napkin, and rub gently to
remove loose skins. Don't worry if you don't get all of them off.
Grind nuts in a food processor until they form a coarse meal.

Cookie Dough:

Mix flour, tapioca or corn starch, baking powder, and salt together
in a bowl. In a separate bowl, beat soft vegetable spread and sugar
until light and fluffy, using a spatula or elecric beater. Beat in
vanilla extract. Add hazelnut mixture to the liquid ingredients,
mixing well. Stir in flour mixture a bit at a time until the mixture
forms a soft dough. Form the dough into a ball, then flatten into a
1" disk. Wrap and refrigerate for at least 1 hour until firm.

Pre-heat oven to 375?F. Grease cookie sheets, or line with parchment
paper. Form dough into 1" balls. Place balls on cookie sheets, 15 to
20 on a sheet. Press your thumb into the center of each ball to
flatten the cookie and make a shallow depression. Fill the depression
in each cookie with a small spoonful of jam. Bake cookies for 12 to
15 minutes. Cool completely on racks.

Tips:

If you can't get hazelnuts, or don't want to bother roasting and
grinding, almond meal will also work in this recipe.

We love parchment paper for lining cookie sheets--no oil needed, no
sticking to the pan, even browning, no burning.

We're also partial to raspberry jam but strawberry or apricot jam are
just as blissful in thumbprints. The cookies in the picture above
look rather homemade (i.e. not perfect), but trust me, they taste
divine!

Per 2 cookies: 229 calories, 10 g fat (37% CFF), 34 g carbs,
18 g sugars, 93 mg sodium, 1 g fiber, 3 g protein, low cholesterol

Recipe FROM: <https://web.archive.org/web/20180914221955/
http://www.savvyvegetarian.com/vegetarian-recipes/
hazelnut-thumbprint-cookies.php>

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