Hazelnut Jam Thumbprint Cookies

Thumbprint cookies with roasted hazelnut and jam

Preparation Time: 30 minutes.
Serves: 24
Energy: 105 kcal per serving.



- 125 gr.4.5 oz. Butter At Room Temperature
- 1 qty. Egg Yolk
- 75 gr.2.5 oz. Sugar
- 150 gr.5.5 oz. Flour
- 100 gr.3.5 oz. Roasted Hazelnut Pulsed
- 1 qty. Vanilla Extract Teaspoon
- 1 qty. Blueberry Jam Dessert Spoon
- 1 qty. Quince Jam Dessert Spoon
- 1 qty. Raspberry Jam Dessert Spoon


1. Cream butter, egg yolk and sugar. Add vanilla extract.
2. Mix flour and pulsed hazelnut in another bowl and add step by step.
3. Cookie dough should be soft. Cover it with plastic wrap and let it chill about 30 minutes.
4. Preheat oven to 180 C355 F and prepare a baking sheet lined with baking paper.
5. Shape dough into balls and place on baking sheet.
6. With your thumb or the back of a wooden spoon, make an indentation in the center of the cookies and fill them with jam.
7. Bake about 12-15 minutes until edges of the cookies become golden.
8. Transfer them to a wire rack and let them cool completely before serving.

Footnote: You can store cookies in an airtight container up to 3 days at room temperature. I used, blueberry, quince and blackberry jam, you can use any kind of jam.
Tips: Since the dough is soft, I recommend to chill it at least 30 minutes. If you have no time, you can chill it in the deep freeze about 10 minutes. Use butter and egg yolk at room temperature.
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