| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs | Cookies | 36 | Servings | |
INGREDIENTS
| 1/2 | c | Hazelnuts |
| 1 1/2 | c | Flour |
| 1/4 | c | Unsweetened cocoa |
| 1/2 | ts | Salt |
| 1/2 | c | Plus 2 tablespoons unsalted butter; room temperature |
| 7 | tb | Sugar |
| 1 | Whole egg | |
| 1 | Egg yolk | |
| 1/2 | ts | Vanilla |
| 1/3 | c | Raspberry preserves |
| 1 | ts | Powdered sugar |
INSTRUCTIONS
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. Recipe By : Seattle Times Posted to MC-Recipe Digest V1 #256 Date: Wed, 23 Oct 1996 23:44:33 -0700 From: Rooby <rooby@shell.masterpiece.com> NOTES : The cookies can be frozen without the powdered sugar. Defrost and dust with the sugar just before serving.
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