Happy Holiday Season! It’s all about the cookies, am I right? One of my favorite cookies is a thumbprint cookie, you know the shortbread style with a dot of jam in the center? Well, move over jam! I had this jar of Nocciolata sent to me to try out, as soon as I tasted it (right from the jar with a spoon #sorrynotsorry), I knew it would be a decadent addition to a simple cookie base. My mother-in-law and I took the standard ingredients of a thumbprint cookie and gave them a little twist, and I have to say, we knocked it out of the park. They
are were SO SO good! See below for the recipe and give them a try for your own holiday gathering.
- 1 1/3 c. White Flour
- 1/3 c. Coconut Flour
- 1/3 c. brown sugar
- 1/3 c. white sugar
- 1 egg
- 10 TBSP butter
- 1 TBSP coconut milk
- 1/2 tsp cinnamon
- 1 tsp vanilla
- 1 cup whole hazelnuts, finely chopped
- 1 Jar chocolate hazelnut spread
- Set oven to 375.
- Cream butter and sugars together.
- Add egg, vanilla, and milk.
- Lightly whisk flours and cinnamon together in one bowl.
- Slowly fold into the wet mixture until a soft dough forms. Add more milk slowly if dough is too dry.
- Make small round balls 1", and place onto parchment paper.
- Dip a TBSP measuring spoon into coconut flour and press evenly on to each dough ball to create a deep impression, but not all the way to the pan. Pinch the edges together if they split.
- Bake for 10 minutes until slighly browning on the bottom.
- Let cool for 10 minutes, then fill with the chocolate hazelnut spread.
- Sprinkle the finely chopped hazelnuts on top.
Author: Candace Thomas