Makes about 2 dozen.
Ingredients
1/2 cup (1 stick) unsalted butter, softened
1/2 cup plus 2 tablespoons sugar
1 large egg, separated, each part lightly beaten
1 teaspoon pure vanilla extract
1 1/4 cups all-purpose flour
1/8 teaspoon coarse salt
1/2 cup toasted skinned hazelnuts, ground
Strawberry jam, for filling
Directions
Preheat oven to 325 degrees. [not until you start rolling the refrigerated dough]
Put butter and 1/2 cup sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 3 minutes. Add egg yolk and vanilla, and mix well. Reduce speed to low. Add flour and salt, and mix until just combined. Refrigerate dough for 2 hours.
Stir together toasted hazelnuts and remaining 2 tablespoons sugar in a small bowl. Roll dough into 1-inch balls; dip balls in egg white, then in hazelnut-sugar mixture. Space 1 inch apart on baking sheets lined with parchment paper. Press down center of each ball with your thumb. Bake for 10 minutes. Remove from oven; press down centers again with the end of a wooden spoon. Return to oven. Bake cookies until golden brown, 8 to 10 minutes more. Let cool slightly on sheets on wire racks. Fill each center with jam. Cookies can be stored in a single layer in airtight containers at room temperature up to 2 days.
Patti’s Notes: I couldn’t find hazelnuts (at Christmas time, go figure) so I added 2 teaspoons of hazelnut syrup to the dough, no nuts around the edges. Instead of jam I put Nutella in the centers. De-lish!
Martha says they’ll last 2 days but the ones I left out are now 4 days old and just fine. The rest are in the freezer.
Easy Meter: Not difficult, just time consuming.
Health-o-Meter: Not so much. These are fully loaded, not reduced fat, sugar or calories. That being said I’ve seen the Nutella commercial where the mom is giving her children Nutella on toast for breakfast because it’s “good for you”.
Eat at your own risk.
~Source: Martha Stewart
1/2 cup (1 stick) unsalted butter, softened
1/2 cup plus 2 tablespoons sugar
1 large egg, separated, each part lightly beaten
1 teaspoon pure vanilla extract
1 1/4 cups all-purpose flour
1/8 teaspoon coarse salt
1/2 cup toasted skinned hazelnuts, ground
Strawberry jam, for filling
Directions
Preheat oven to 325 degrees. [not until you start rolling the refrigerated dough]
Put butter and 1/2 cup sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 3 minutes. Add egg yolk and vanilla, and mix well. Reduce speed to low. Add flour and salt, and mix until just combined. Refrigerate dough for 2 hours.
Stir together toasted hazelnuts and remaining 2 tablespoons sugar in a small bowl. Roll dough into 1-inch balls; dip balls in egg white, then in hazelnut-sugar mixture. Space 1 inch apart on baking sheets lined with parchment paper. Press down center of each ball with your thumb. Bake for 10 minutes. Remove from oven; press down centers again with the end of a wooden spoon. Return to oven. Bake cookies until golden brown, 8 to 10 minutes more. Let cool slightly on sheets on wire racks. Fill each center with jam. Cookies can be stored in a single layer in airtight containers at room temperature up to 2 days.
Patti’s Notes: I couldn’t find hazelnuts (at Christmas time, go figure) so I added 2 teaspoons of hazelnut syrup to the dough, no nuts around the edges. Instead of jam I put Nutella in the centers. De-lish!
Martha says they’ll last 2 days but the ones I left out are now 4 days old and just fine. The rest are in the freezer.
Easy Meter: Not difficult, just time consuming.
Health-o-Meter: Not so much. These are fully loaded, not reduced fat, sugar or calories. That being said I’ve seen the Nutella commercial where the mom is giving her children Nutella on toast for breakfast because it’s “good for you”.
Eat at your own risk.
~Source: Martha Stewart
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