Thumbprint cookies

Jag har nyligen hittat till underbara Martha Stewarts hemsida, och där finns katergorin "cookie of the day". Genialistkt! En ny småkaka varje dag!

De här thumbprintsen tyckte jag blev godast när de hade vart i frysen, för då var sylten inte så smetig.

Här är receptet:

  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup plus 2 tablespoons sugar
  • 1 large egg, separated, each part lightly beaten
  • 1 teaspoon pure vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1/8 teaspoon coarse salt
  • 1/2 cup toasted skinned hazelnuts, ground
  • Strawberry jam, for filling
  1. Preheat oven to 325 degrees. Put butter and 1/2 cup sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 3 minutes. Add egg yolk and vanilla, and mix well. Reduce speed to low. Add flour and salt, and mix until just combined. Refrigerate dough for 2 hours.
  2. Stir together toasted hazelnuts and remaining 2 tablespoons sugar in a small bowl. Roll dough into 1-inch balls; dip balls in egg white, then in hazelnut-sugar mixture. Space 1 inch apart on baking sheets lined with parchment paper. Press down center of each ball with your thumb. Bake for 10 minutes. Remove from oven; press down centers again with the end of a wooden spoon. Return to oven. Bake cookies until golden brown, 8 to 10 minutes more. Let cool slightly on sheets on wire racks. Fill each center with jam. Cookies can be stored in a single layer in airtight containers at room temperature up to 2 days.

http://www.marthastewart.com/recipe/hazelnut-thumbprints




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