How to Make Thumbprint Cookie Recipe

Chocolate-Hazelnut Thumbprints

You can substitute 1/4 teaspoon rum extract and 1 tablespoon milk for the rum.

Recipe Summary Chocolate-Hazelnut Thumbprints

What's better than freshly baked homemade cookies? These cute little cookies, featuring the classic combo of hazelnuts and chocolate, are sure to become a new family favourite.

Ingredients | Thumbprint Cookie Recipe

2 cups flour

½ teaspoon MAGIC Baking Powder

1 cup butter, softened

½ cup packed brown sugar

2 large eggs eggs, separated, divided

1 teaspoon vanilla extract

1 cup chopped hazelnuts

1 (250 g) package PHILADELPHIA Chocolate Brick Cream Cheese, softened

Directions

Heat oven to 350 degrees F (175 degrees C).

Mix flour and baking powder. Beat butter and sugar in large bowl with mixer until light and fluffy. Blend in egg yolks and vanilla. Gradually beat in flour mixture until blended. Shape into 48 balls, using about 1 tablespoon for each.

Beat egg whites lightly. Dip dough balls, 1 at a time, in egg whites, then roll in nuts until evenly coated. Place 1 inch apart on parchment-covered baking sheets. Press your thumb into centres to indent.

Bake 12 to 14 minutes or until edges are golden brown. Cool on baking sheets 5 minutes. Remove to wire racks; cool completely.

Spoon cream cheese into pastry bag fitted with star tip. Use to pipe cream cheese onto cookies, adding about 1 teaspoon to each.

Prepare using PHILADELPHIA Cinnamon Brown Sugar Cream Cheese Product.

Prepare using your favourite chopped nuts.

Dough can be prepared and shaped into balls ahead of time. Refrigerate up to 2 days. Bring to room temperature before baking as directed.

Keep frosted cookies refrigerated.

Enjoy your favourite foods while keeping portion size in mind.

Info | Thumbprint Cookie Recipe

prep: 20 mins cook: 14 mins additional: 30 mins total: 1 hr 4 mins Servings: 24 Yield: 24 servings, 2 cookies each

TAG : Chocolate-Hazelnut Thumbprints

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