Hazelnut-and-Chocolate Thumbprint Cookies
2015-11-24 00:29:55
Makes about 30
Ingredients
- 1 cup unsalted butter, softened
- ½ cup brown butter*, softened
- ¾ cup confectioners’ sugar
- 1 teaspoon hazelnut extract
- ¼ teaspoon almond extract
- ½ teaspoon salt
- 2½ cups all-purpose flour
- ½ cup cornstarch
- ½ cup finely ground toasted hazelnuts, divided
- ¾ cup chocolate hazelnut spread
Instructions
- In a large bowl, beat unsalted butter, brown butter, and confectioners’ sugar with a mixer at medium-high speed until light and fluffy, about 3 minutes. Mix in hazelnut extract, almond extract, and salt.
- In a separate large bowl, whisk together flour, cornstarch, and ¼ cup hazelnuts. Reduce mixer speed to low, and gradually add fl our mixture to butter mixture. Remove dough from bowl, shape into a disk, and refrigerate for 2 hours.
- Preheat oven to 350˚. Line 2 baking sheets with parchment paper.
- Using a 1¼-inch spring-loaded ice cream scoop, scoop dough into mounds. Roll into balls. Place 2 inches apart on prepared baking sheets. Using your thumb or the back of a spoon, gently make an indentation in the center of each ball.
- Bake until edges are lightly browned, about 8 to 10 minutes. Remove from oven, and let cool on baking sheets for 10 minutes; spoon or pipe approximately 1 teaspoon chocolate hazelnut spread into indentations. Bake 2 to 4 minutes more. Remove from baking sheets, and let cool completely on wire racks. Sprinkle with remaining ¼ cup hazelnuts.
Notes
- In a medium saucepan, melt butter over medium heat. Cook for 10 minutes, or until butter turns a medium-brown color and has a nutty aroma. Remove from heat, strain through a fine-mesh sieve, and let cool to room temperature. Use immediately, or cover and refrigerate for up to 1 week.
Victoria https://victoriamag.com/
Lemon-Poppy-Seed Sandwich Cookies
2015-12-01 01:05:07
Makes about 24
Ingredients
- 1½ cups butter-flavored shortening
- 1 cup confectioners’ sugar
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract
- 3 cups all-purpose flour
- 1 tablespoon cornstarch
- 1 tablespoon fresh lemon zest
- 1 tablespoon poppy seeds
- 1 teaspoon salt
- Sanding sugar
- ½ to ¾ cup prepared lemon curd
Instructions
- In a medium bowl, beat shortening, confectioners’ sugar, vanilla extract, and almond extract with a mixer at medium speed until creamy, about 3 minutes.
- In a separate medium bowl, sift together flour, cornstarch, lemon zest, poppy seeds, and salt. Reduce mixer speed to low, and gradually add flour mixture to shortening mixture, beating until combined.
- Remove dough from bowl, and roll between sheets of parchment paper. Refrigerate for 2 hours, or overnight.
- Preheat oven to 350˚. Line 2 baking sheets with parchment paper.
- Using a 2½-inch fluted round cutter, cut as many cookies as possible, rerolling scraps until all dough is used. Place cookies on prepared cookie sheets. Using a ½-inch fluted round cutter, cut centers out of half of cookies. Sprinkle cookies evenly with sanding sugar.
- Bake until edges of cookies are slightly browned, 10 to 12 minutes. Let cool on baking sheets for 5 minutes. Remove from baking sheets, and let cool completely on wire racks.
- Spread 1 to 1½ teaspoons lemon curd onto flat sides of whole cookies, and top with cookies with centers removed.
Victoria https://victoriamag.com/
These two cookie recipes are lovely & I’m looking forward to baking them for the upcoming holidays. Thank you for sharing them in your beautiful post 🙂