Hazelnut-Orange Thumbprints
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
As if a batter made with brown sugar, toasted hazelnuts and grated orange peel wasn't tempting enough, a topping of sweet orange marmalade and a whole hazelnut ought to do the trick.
Ingredients
1 stick unsalted butter
2 tbsp. solid vegetable shortening
1/3 c. firmly packed light-brown sugar
1/3 c. granulated sugar
Yolks from 2 large eggs
1 tsp. vanilla extract
.13 tsp. salt
1/3 c. all-purpose flour
1/2 c. toasted hazelnuts
1 tsp. freshly grated orange peel
1/3 c. bitter or sweet orange marmalade
36 whole hazelnuts
Instructions
Heat oven to 350 °F. Have baking sheet(s) ready.
Beat butter, shortening and both the light-brown and granulated sugar in a large bowl with mixer on medium speed until well mixed. Beat in yolks, vanilla and salt until blended. On low speed, gradually add flour; beat until just blended.
Put toasted hazelnuts in food processor; pulse just until ground. Beat into dough with grated peel.
Shape level tablespoons dough into balls. Place 2 in. apart on ungreased baking sheet(s). Press thumb into center of balls to make a deep indent. Fill with 1 ⁄2 tsp marmalade; top with a hazelnut.
Bake 15 minutes or until cookies are lightly golden. Cool on sheet on a wire rack 2 minutes before removing to rack to cool completely.
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