Thumbprint Cookies

Thumbprint Cookies

Thumbprint Cookies

Thumbprint Cookies


Yummy. Simple. Beautiful. Could not resist the temptation and prepared.



  • 125155 g general purpose flour
  • 95 g icing sugar
  • 35 g unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 115 g soft butter
  • 2 large egg yolks
  • 1 tsp instant coffee (optional, but it tastes better)
  • The contents of one vanilla pod (or a bit of vanilla extract)
  • chajnu 1 tablespoon dark rum (optional)
  • 2/3 cups of grinded Roasted Hazelnuts
  • Chocolate paste for filling


Preheat the oven to 350 F.
In a bowl, mix the flour, powdered sugar, cocoa and salt. In a private capacity at low speed whip butter with vanilla white lush mass (about 2 minutes). Mix the egg yolks with the coffee and rum and add this mixture to the butter. Goodwhip. Add flour mixture to oil and stir (I prefer it with a fork) to homogeneity.

Shift the dough on the work surface and knead a little to make it definitively uniform and slightly shiny. Form dough balls with a diameter of about 2.5 cm. Baked cookies at the same time, better weigh the balls so that they are identical.I did about 1920 grams.

Roll each ball in nuts and pour into baking paper-covered baking sheet spaced about 3 inches apart. Press Center of each ball with your thumb (or any suitable tool) approximately 2/3 of the thickness. Bake 1012 minutes.

Deepening strive to straighten up, so 7 minutes after baking, you can do it again.

The finished cookies out of the oven and let cool completely on a wire rack. Before serving, fill the deepening chocolate paste (approximately 0.5 teaspoon per cookies) and a wooden stick stir the Nutella.

For this you can use cookies Homemade Nutella

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