Chocolate-Hazelnut Thumbprints

Put the nuts in a small baking pan and toast in a preheated 350ºF. oven about 7 to 10 minutes, or until the skins start to crack. Cool slightly and put into a kitchen towel; rub together to remove the skins. Cool completely. Process in a food processor until finely ground. Set aside. Sift together the flour, cocoa and salt; set aside. With an electric mixer cream together the butter and sugar until fluffy. Add the egg, egg yolk and vanilla; mix to blend. Slowly add the flour mixture in 3 additions, beating well after each addition. Add the nuts, mixing until well blended. Roll the dough into 1-inch balls and place on 2 ungreased baking sheets. Make an indentation with your thumb in the center of each cookie. Spoon a little of the raspberry preserves into the indentations. (It is easiest to use a 1/4 teaspoon measuring spoon.) Bake in a preheated 350ºF. oven 12 minutes. Transfer to wire racks to cool. Just before serving, sift the powdered sugar lightly over the cookies. Serving Size: 36

Recipe By : Seattle Times Posted to MC-Recipe Digest V1 #256 Date: Wed, 23 Oct 1996 23:44:33 -0700 From: Rooby <rooby@shell.masterpiece.com> NOTES : The cookies can be frozen without the powdered sugar. Defrost and dust with the sugar just before serving.