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60+ Minutes |
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Cooked by: Chef / Last Modified: 11/7/2008 / Number of Servings: 36 |
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Directions: 1. Put the nuts in a small baking pan and toast in a preheated 350-degree
oven about 7 to 10 minutes, or until the skins start to crack. Cool
slightly and put into a kitchen towel; rub together to remove the skins.
Cool completely. Process in a food processor until finely ground. Set
aside. 2. Sift together the flour, cocoa and salt; set aside. With an
electric mixer cream together the butter and sugar until fluffy. Add the
egg, egg yolk and vanilla; mix to blend. Slowly add the flour mixture in 3
additions, beating well after each addition. Add the nuts, mixing until
well blended. 3. Roll the dough into 1-inch balls and place on 2 ungreased
baking sheets. Make an indentation with your thumb in the center of each
cookie. Spoon a little of the raspberry preserves into the indentations.
(It is easiest to use a 1/4 teaspoon measuring spoon.) 4. Bake in a
preheated 350-degree oven 12 minutes. Transfer to wire racks to cool. Just
before serving, sift the powdered sugar lightly over the cookies.
NOTES : The cookies can be frozen without the powdered sugar. Defrost and dust with the sugar just before serving.
| Ingredients:
1/2 Cup(s) Hazelnuts
1 1/2 Cup(s) Flour
1/4 Cup(s) Unsweetened cocoa
1/2 Teaspoon(s) Salt
1/2 Cup(s) Unsalted butter; room temp
7 Tablespoon(s) Sugar
1 Whole egg
1 Egg yolk
1/2 Teaspoon(s) Vanilla
1/3 Cup(s) Raspberry preserves
1 Teaspoon(s) Powdered sugar |
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