Strawberry Hazelnut Thumbprint Cookies

Strawberry Hazelnut Thumbprint Cookies

Ingredients

2 sticks Unsalted Butter, room temp

1 cup Sugar, plus 4tbs for dusting

2 large Eggs, separated and beaten

2 tsp Vanilla Extract

2 ½ cups All-Purpose Flour

¼ tsp Salt

1 cup Hazelnuts, ground

1 jar Lighthouse Keeper’s Lemon Strawberry Jam

Instructions

In the bowl of an electric mixer, fitted with the paddle attachment, mix butter, and 1 cup of sugar. Mix on med until the dough is fluffy.

Add in egg yokes and vanilla and mix well. Reduce speed to low and add in the flour and salt. Mix until well combined. Wrap dough in plastic wrap and refrigerate for 2 hours.

Pre-heat oven to 325F and line a baking sheet with parchment paper. Stir together ground hazelnuts, and remaining 4 tbs of sugar.

Roll the dough into 1in balls, dip them in the beaten egg whites and roll them in the sugar and hazelnut mixture. Place balls 1” apart on the baking sheet and press down the centers to create a well.

Bake for 10 mins. Remove from oven and press down the center wells again. Return to the oven and bake for an additional 10 mins. Allow the cookies to cool on a wire rack. Spoon in dollops of jam in the centers of each cookie.

Makes 24 cookies.