Chocolate-Hazelnut Raspberry Thumbprints

Directions

Put the nuts in a small baking pan and toast in a preheated 350℉ (180℃) F 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.

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.

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 ¼ teaspoon measuring spoon.)

Bake in a preheated 350℉ (180℃) F 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.