Hazelnut Jam Prints
What could be more festive on a cookie tray or dessert bar than jewel-toned jelly-filled cookies for the holidays? Some people call them Thumbprint Cookies, but most thumbs are too big to make that nomenclature a viable option when actually making the cookie. SO ... I like to call them "JamPrints" and you can use your pinkie or my favorite tool, the end of a round-handled wooden spoon, to make the indention! The best thing is that these Hazelnut Jam Prints taste as delicious as they are pretty!
And as usual, I've tested them with a gluten-free flour blend so that they are available to everyone who thought they had to give them up!
This is another cookie that has minimal ingredients which makes it easier to dive in ... just butter, a little sugar, flour, and ground hazelnuts. Oh ... and vanilla and almond extracts.
To form the Hazelnut Jam Prints, make small balls, then use the end of a round-handled wooden spoon to make an indention for the jelly filling. Indent only about halfway or the middles will burn. After they come out of the oven, you'll have to reinforce the indention, but it's better than having burnt middles!
Let them cool a bit, then sprinkle with powdered sugar using a small, fine-mesh strainer.
Now comes the fun part ... filling them with jelly! I usually do a berry jelly as well as a stone fruit one. Raspberry and peach are my favorites and they pair so well with hazelnuts. But you should fill them with whatever jelly you love most.
When using jelly or jam to fill cookies, warm it a bit first. You can use the microwave or a small sauce pan on the stove. It will be easier to get an accurate and smooth amount in the indention and it will firm up again perfectly.
All that's left is to serve Hazelnut Jam Prints up with afternoon tea, after-dinner coffee, or to put them on a cookie tray for a party. Or eat them for breakfast!
Store Hazelnut Jam Prints in an air-tight container ... a glass one or a tin. Layer with parchment paper or waxed paper between.
Hazelnut Jam Prints
- 1 3/4 cups hazelnuts finely ground
- 1 3/4 cups flour See notes for gluten-free option
- 1 cup butter (16 tablespoons or 2 sticks) at room temperature
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- confectioner's sugar for dusting
- about 1 cup of jelly raspberry and peach are my favorites
- Preheat the oven to 350°F.
- Whisk the ground hazelnuts and flour together
- Beat the butter and sugar together on medium speed until light and fluffy, 3-4 minutes. Add the extracts and beat to blend.
- Add the flour and ground hazelnuts to the butter and sugar, mixing only until it's incorporated into the dough.
- Make small balls of the dough and place them 2 inches apart on a parchment lined baking sheet. Use your pinkie finger or the end of a round handled wooden spoon to poke a hole in the center of each cookie. Be careful to only poke about halfway at most so that the centers don't burn.
- Bake for 15-18 minutes, rotating the pans front to back at the midway point. When the cookies are done, they'll be ever-so-slightly golden. If you think they are golden, but you're not sure, take them out anyway.
- Let the cookies rest for about 2 minutes before transferring them to a wire rack to cool. Sift powdered sugar over them.
- Warm the jam to make it easy to fill the cookies.
- To store, layer with parchment or waxed paper.
- Use a high-powered blender or food processor to finely grind the hazelnuts.