Orange Hazelnut Thumbprints Recipes

Steps:

• In a big bowl combine flour and sugar. Add hazelnuts and orange zest.
• Add buter and cut it in using your fingers until mixture resembles breadcrumbs.
• Add applesauce and knead into a smooth dough (it should be well workable).
• Take walnut sized portions of the dough and roll them into balls. Make an indentation into each ball using either your finger or a spoon handle.
• Fill each indentation with about 1/2 ts of jam.
• Bake cookies on a paper-lined baking sheet in the preheated oven at 180°C/350°F for about 12 minutes or until edges are lightly browned.
• Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Steps:

• cream butter and shortening.
• slowly add powdered sugar while creaming (occasoinally scrape down bowl with spatula).
• add flavoring.
• stir in flour & cornstarch (dogh will be very thick).
• refridgerate over night.
• preheat oven to 350 degrees.
• take pieces of dough and roll them into balls about 1/2-3/4" in size. place 2 inches apart on ungreased cookie sheet.
• make a small indentation in cookies with back of wooden spoon (prettier looking than using your thumbs).
• fill depressions with orangel marmalade.
• bake on middle rack for 10-15 minutes or until beginning to look slightly golden on bottoms.
• remove from cookie sheet to cool on racks.

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.