NO-BAKE CHOCOLATE HAZELNUT THUMBPRINTS
Years ago, a friend gave me a recipe for chocolate peanut treats that didn't require baking. I thought it was a quick and clever way to whip up a batch of sweet snacks without heating up the kitchen, and I started making different variations. This one includes luscious Nutella and crunchy hazelnuts. Yum! -Lisa Speer, Palm Beach, Florida
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 3-1/2 dozen.
Number Of Ingredients 6
Steps:
- Beat cream cheese, melted chocolate chips and Nutella until blended. Stir in cracker crumbs. Refrigerate until firm enough to roll, about 30 minutes., Shape mixture into 1-in. balls; roll in chopped hazelnuts. Make an indentation in the center of each with the end of a wooden spoon handle. Fill with a hazelnut. Store between layers of waxed paper in an airtight container in the refrigerator.
Nutrition Facts : Calories 111 calories, Fat 8g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 46mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 1g fiber), Protein 2g protein.
CHOCOLATE, CINNAMON, AND HAZELNUT THUMBPRINTS
These decadent cookies make the most of their headlining ingredients. The hazelnuts are toasted, which deepens their sweetness and makes them the perfect complement to a luscious dark chocolate and cinnamon pairing.
Provided by Samantha Seneviratne
Categories Christmas Kid-Friendly Dessert Chocolate Cinnamon Hazelnut Bake Cookies Christmas Eve Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes about 2 1/2 dozen
Number Of Ingredients 14
Steps:
- Position racks in upper and lower thirds of oven; preheat to 350°F. Toast hazelnuts on a rimmed baking sheet on upper rack, tossing occasionally, until golden brown, 10-12 minutes. Wrap nuts in a kitchen towel and let steam 1 minute. Rub nuts in towel to remove loose skins (don't worry about skins that don't come off) and let cool.
- Grind 1/2 cup nuts in spice mill until finely ground. Transfer to a large bowl. Add flour, cocoa powder, baking soda, salt, and 1 1/4 tsp. cinnamon.
- Using an electric mixer on medium speed, beat granulated sugar and 1 cup butter in another large bowl until pale and fluffy, about 2 minutes. Add egg and vanilla and beat until combined. Reduce mixer speed to low, add dry ingredients, and beat until just combined.
- Combine sanding sugar and remaining 1 tsp. cinnamon in a small bowl. Roll heaping 1-Tbsp. rounds of dough into balls, then roll in sanding sugar. Arrange balls on parchment-lined rimmed baking sheets at least 2" apart. Bake cookies, rotating sheets halfway through, until puffed and set but still moist, 10-12 minutes.
- Remove baking sheets from oven and immediately make an indentation in the center of each cookie with the small end of a melon baller or the bottom of a rounded 1-tsp. measuring spoon. Transfer cookies on parchment to wire racks and let cool completely.
- Finely chop remaining 2 Tbsp. nuts and set aside. Heat chocolate and remaining 4 Tbsp. butter in a small bowl in 10-second intervals in microwave, stirring often, until melted. Transfer chocolate mixture to a small resealable plastic bag and snip a 1/4" hole in one corner. Pipe chocolate into cookie indentations. Immediately sprinkle chocolate with reserved nuts. Let cookies stand until chocolate sets, about 20 minutes.
- Do Ahead
- Cookies can be made up to 1 week ahead; keep in an airtight container at room temperature.
CHOCOLATE & HAZELNUT THUMBPRINT COOKIES
The food processor does most of the work in this cookie recipe, but younger children will enjoy rolling the dough into balls and thumbprinting. Older kids can make them on their own
Provided by Edd Kimber
Categories Dessert, Snack, Treat
Time 40m
Yield Makes 25
Number Of Ingredients 7
Steps:
- Line a baking tray with baking parchment. Tip the hazelnuts into the bowl of a food processor and pulse until finely chopped. Add the flours, sugar and a pinch of flaked sea salt, and process for 20-30 secs until fully combined. Add the butter and pulse until the mixture just starts to come together. Tip the dough out onto a work surface and knead by hand until smooth.
- Roll the dough into 25 small balls, then transfer to the prepared baking tray. Using your thumb or the handle of a wooden spoon, make an indent in the centre of each piece of dough. Put the tray in the fridge and chill for 30 mins before baking. Heat oven to 180C/160C fan/gas 4.
- Bake in the oven for 15-20 mins or until light golden brown. Put the chocolate and oil in a heatproof bowl and set over a pan of simmering water, stirring occasionally, until fully melted. Use a teaspoon to top each cookie with a little melted chocolate. Put aside until the chocolate has set.
Nutrition Facts : Calories 163 calories, Fat 12 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein
CHOCOLATE CARAMEL THUMBPRINTS
Covered in chopped nuts and drizzled with chocolate, these cookies are delicious and pretty, too. Everybody looks forward to munching on them during the holidays. -Elizabeth Marino, San Juan Capistrano, California
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 2-1/2 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolk, milk and vanilla. In another bowl, whisk flour, cocoa and salt; gradually beat into creamed mixture. Refrigerate, covered, 1 hour or until easy to handle., Preheat oven to 350°. Shape dough into 1-in. balls. In a shallow bowl, beat egg white. Place pecans in a separate shallow bowl. Dip balls in egg white, then in pecans, patting to help pecans adhere., Place 2 in. apart on greased baking sheets. Press a deep indentation in center of each with the end of a wooden spoon handle. Bake 10-12 minutes or until set. Remove from pans to wire racks to cool., In a large heavy saucepan, melt caramels with cream over low heat; stir until smooth. Fill each cookie with about 1/2 teaspoon caramel mixture. In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over cookies; let stand until set. Store in an airtight container.
Nutrition Facts : Calories 128 calories, Fat 8g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 55mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.
HAZELNUT THUMBPRINTS
These crispy, crunchy, nutty delights are perfect for the holidays.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 2 dozen
Number Of Ingredients 8
Steps:
- 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.
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- Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, sugar, cocoa, and salt; stir with a whisk. Place butter in a large bowl, and beat with a mixer at medium speed until light and fluffy (about 2 minutes). Stir egg yolks with a whisk, adding espresso, if desired. Add the yolk mixture and vanilla to butter; beat well. Add flour mixture to butter mixture; beat at low speed just until combined.
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