Ahhhh … it’s Christmas cookie time, friends! Are you ready? Have you stockpiled your granulated and powdered sugar, butter, flour and vanilla? Refreshed your spice cabinet? Bought all those nuts and dried fruits and sprinkles? Here’s some timely advice on preparing for Christmas cookie baking season.
Great, then you’re set. First up this year in my Christmas Cookie-Palooza lineup of holiday cookie recipes: a simple buttery thumbprint cookie coated with crushed hazelnuts and filled with raspberry jam. Raspberry and hazelnut are pretty much a match made in heaven. These easy Raspberry Hazelnut Thumbprint Cookies are great for making ahead, since they store well in the freezer for a week or several.
Ready … set … cookie!
raspberry hazelnut thumbprint cookie recipe
makes 4 dozen
2 sticks unsalted butter, softened at room temperature
2/3 cup sugar
1 large egg + 1 egg yolk
1 teaspoon vanilla extract
2 1/3 cups all-purpose flour
1/2 teaspoon salt
1/2 cup seedless raspberry jam
1/2 cup chopped toasted hazelnuts (or almonds or pecans, or any of the above)
Preheat oven to 350°; line 2 baking sheets with parchment paper. In the bowl of a stand mixer (or in a large bowl using a hand mixer), cream together butter and sugar until light and fluffy, 3 minutes. Blend in egg and egg yolk, then stir in vanilla. Stir in flour and salt to blend completely. Scoop teaspoonfuls of dough and roll into balls. Roll each ball in chopped nuts to coat, arrange on baking sheets. Press your thumb deeply in the center of each ball; fill indentations with jam (use two espresso spoons to make this easy). Bake until pale golden, about 12 minutes, rotating pans halfway through baking. Cool cookies slightly on baking sheets, then transfer to a wire rack.
