Chocolate Filled Button Cookies With Hazelnuts

by Matea
40 cookies
1 hr 15 min

I use this cookie dough for several different cookie shapes and it is a favorite of mine. And what I love the most about it, it gets better over time. So you can make this a couple of days ahead and just store it in an airtight container.

As I often mention, I adore hazelnuts. And I add them in different batters whenever it is appropriate because hazelnuts make every cake taste better. If it is a chocolate one. And sometimes even if it is not.

I always like to emphasise toasting the nuts in a hot pan for a couple of minutes, it enhances natural nut oils to release and enrich the flavour. So, do not skip that part if adding nuts.

Chocolate Filled Button Cookies With Hazelnuts
Recipe details
  • 40  cookies
  • Prep time: 45 Minutes Cook time: 30 Minutes Total time: 1 hr 15 min
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  • 500 g flour (17.6 oz)
  • 150 g hazelnuts (5.3 oz)
  • 220 g powdered sugar (7.8 oz)
  • ½ tsp salt
  • 1 tsp vanilla extract
  • 300 g butter (10.6 oz)
  • 2 eggs small to medium sized

Use your hands to combine all of the dry ingredients and butter cut into cubes. Next, add eggs and vanilla extract and combine them gently and with working the dough as little as possible.
Refrigerate the dough for 30 minutes at least.
Roll small amounts of the dough between the palms of your hands to get nicely and equally shaped balls, approximate size of a walnut.
Arrange them on a baking tray covered with parchment paper and leave some space in between because they tend to spread while baking.
Take a kitchen utensil that has a pointed top, something as a wooden spoon used for cooking. Make a small hole on top of each ball, that is going to be the place for the filling.
Bake the cookies in an oven, preheated to 180°C or 360 F for about 10 minutes. They are done when the edges slightly change in colour.
Take them out on a wiring rack and let them cool completely. Proceed with making and baking the rest of the cookies.
Fill a piping bag with the filling of your choice and pipe it into little holes on top of each cookie.
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  • Rita Stein Schwartz Rita Stein Schwartz on Apr 09, 2021

    I've read the recipe several times and l don't see any direction for use of the hazelnuts. At first thought the dough was supposedto be wrapped around them, then l got to the direction to make a hole in the dough for filling. Are the hazelnuts supposed to be chopped or ground then added to the flour? If so, can l simply use hazelnut flour?

    • See 2 previous
    • Lorna Lorna on Apr 09, 2021

      It does seem that something is missing here when it comes to the

      hazelnuts. I think after lightly toasting them, grinding them in a mini-processor would be the way to go. I was glad to see others also questioned this. 🤔