Lunch: Hazelnut Linzer Thumbprints

Linzer tarts are a festive addition to any holiday table, but they take time—so skip the effort and go with these little cookies, which require no rolling and a quick push of your thumb to create the center.

This recipe includes superfoods such as:

Cinnamon, Nuts

Health benefits of Hazelnut Linzer Thumbprints

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060). Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity.

Ingredients

2 1/2 c. all-purpose flour
1/2 tsp. baking powder
1/2 tsp. ground cinnamon
1/4 tsp. kosher salt
1 c. unsalted butter
3/4 c. firmly packed light brown sugar
1 large egg
8 oz. hazelnuts or pecans
1/2 c. seedless raspberry preserves or jam

Instructions

Heat oven to 350 °F. Line baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt.
Using an electric mixer, beat the butter and brown sugar in a large bowl until light and fluffy, about 3 minutes. Beat in the egg. Reduce the mixer speed to low and gradually add the flour mixture, mixing until just incorporated.
Roll the dough into 3/4-inch balls (about a level teaspoon each) and coat with chopped nuts. Transfer the balls to the prepared baking sheets, spacing them 2 inches apart. With a floured finger, make an indentation in the center of each ball, making sure not to go all the way through. Fill each cookie with 1/2 teaspoon preserves.
Bake, rotating the position of the pans halfway through, until the cookies are golden brown around the edges, 14 to 16 minutes. Let cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.