Hazelnut-and-Chocolate Thumbprint Cookies
2015-11-24 00:29:55
Makes about 30
Ingredients
- 1 cup unsalted butter, softened
- ½ cup brown butter*, softened
- ¾ cup confectioners’ sugar
- 1 teaspoon hazelnut extract
- ÂĽ teaspoon almond extract
- ½ teaspoon salt
- 2½ cups all-purpose flour
- ½ cup cornstarch
- ½ cup finely ground toasted hazelnuts, divided
- Âľ cup chocolate hazelnut spread
Instructions
- In a large bowl, beat unsalted butter, brown butter, and confectioners’ sugar with a mixer at medium-high speed until light and fluffy, about 3 minutes. Mix in hazelnut extract, almond extract, and salt.
- In a separate large bowl, whisk together flour, cornstarch, and ÂĽ cup hazelnuts. Reduce mixer speed to low, and gradually add fl our mixture to butter mixture. Remove dough from bowl, shape into a disk, and refrigerate for 2 hours.
- Preheat oven to 350Ëš. Line 2 baking sheets with parchment paper.
- Using a 1ÂĽ-inch spring-loaded ice cream scoop, scoop dough into mounds. Roll into balls. Place 2 inches apart on prepared baking sheets. Using your thumb or the back of a spoon, gently make an indentation in the center of each ball.
- Bake until edges are lightly browned, about 8 to 10 minutes. Remove from oven, and let cool on baking sheets for 10 minutes; spoon or pipe approximately 1 teaspoon chocolate hazelnut spread into indentations. Bake 2 to 4 minutes more. Remove from baking sheets, and let cool completely on wire racks. Sprinkle with remaining ÂĽ cup hazelnuts.
Notes
- In a medium saucepan, melt butter over medium heat. Cook for 10 minutes, or until butter turns a medium-brown color and has a nutty aroma. Remove from heat, strain through a fine-mesh sieve, and let cool to room temperature. Use immediately, or cover and refrigerate for up to 1 week.
Victoria https://victoriamag.com/
Lemon-Poppy-Seed Sandwich Cookies
2015-12-01 01:05:07
Makes about 24
Ingredients
- 1½ cups butter-flavored shortening
- 1 cup confectioners’ sugar
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract
- 3 cups all-purpose flour
- 1 tablespoon cornstarch
- 1 tablespoon fresh lemon zest
- 1 tablespoon poppy seeds
- 1 teaspoon salt
- Sanding sugar
- ½ to ¾ cup prepared lemon curd
Instructions
- In a medium bowl, beat shortening, confectioners’ sugar, vanilla extract, and almond extract with a mixer at medium speed until creamy, about 3 minutes.
- In a separate medium bowl, sift together flour, cornstarch, lemon zest, poppy seeds, and salt. Reduce mixer speed to low, and gradually add flour mixture to shortening mixture, beating until combined.
- Remove dough from bowl, and roll between sheets of parchment paper. Refrigerate for 2 hours, or overnight.
- Preheat oven to 350Ëš. Line 2 baking sheets with parchment paper.
- Using a 2½-inch fluted round cutter, cut as many cookies as possible, rerolling scraps until all dough is used. Place cookies on prepared cookie sheets. Using a ½-inch fluted round cutter, cut centers out of half of cookies. Sprinkle cookies evenly with sanding sugar.
- Bake until edges of cookies are slightly browned, 10 to 12 minutes. Let cool on baking sheets for 5 minutes. Remove from baking sheets, and let cool completely on wire racks.
- Spread 1 to 1½ teaspoons lemon curd onto flat sides of whole cookies, and top with cookies with centers removed.
Victoria https://victoriamag.com/
These two cookie recipes are lovely & I’m looking forward to baking them for the upcoming holidays. Thank you for sharing them in your beautiful post 🙂