Imagine a cookie so divine, it transforms your ordinary afternoon into a gourmet experience! These Hazelnut Maple Thumbprint Cookies are not just desserts - they're edible works of art that blend the rich, nutty warmth of hazelnuts with the luxurious sweetness of pure maple butter. Whether you're a baking novice or a seasoned pastry chef, these cookies promise to elevate your culinary skills and tantalize your taste buds with every single bite. Get ready to impress your family, friends, and most importantly, yourself with this irresistible recipe that's about to become your new favorite sweet treat!
Prep Time: 15 mins
Cook Time: 12 mins
Total Time: 27 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup hazelnut flour
- 1/2 cup unsalted butter, softened
- 1/2 cup maple syrup
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/4 cup maple butter for filling
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking.
- In a mixing bowl, combine 1 cup of hazelnut flour and 1/4 tsp of salt. Mix well to ensure the salt is evenly distributed throughout the flour.
- In a separate large bowl, cream together 1/2 cup of softened unsalted butter and 1/2 cup of maple syrup. Use an electric mixer on medium speed for about 2-3 minutes until the mixture is smooth and creamy.
- Add 1 tsp of vanilla extract to the butter and maple mixture, and continue to mix until fully incorporated.
- Gradually add the hazelnut flour mixture to the wet ingredients, mixing on low speed until a soft dough forms. Ensure that all the flour is incorporated without overmixing.
- Using your hands, scoop out about 1 tablespoon of dough and roll it into a ball. Place the dough balls onto the prepared baking sheet, leaving about 2 inches of space between each cookie.
- Once all the dough is shaped into balls, use your thumb or the back of a spoon to make an indentation in the center of each cookie. Be careful not to press all the way through the cookie.
- Fill each indentation with about 1/2 teaspoon of maple butter, ensuring it is nestled nicely in the center of the cookie.
- Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the cookies are set. Keep an eye on them to avoid overbaking.
- Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes. Then transfer them to a wire rack to cool completely.
- Enjoy your Hazelnut Maple Thumbprint Cookies as a delightful treat with a cup of tea or coffee!
Tips
- Ensure your butter is truly softened but not melted - room temperature is key for the perfect cookie texture.
- Use a measuring spoon or small melon baller to create uniform indentations in your cookies.
- Don't overmix the dough - this can lead to tough, dense cookies.
- Allow cookies to cool completely before storing to maintain their crisp texture.
- For extra flavor, toast your hazelnut flour lightly in a dry skillet before mixing for a deeper, nuttier profile.
- If maple butter is hard to find, you can substitute with a high-quality maple jam or make your own maple cream.
- Store cookies in an airtight container at room temperature for up to 5 days, or freeze for longer preservation.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 8g
Protein: 2g
Fat: 10g
Saturated Fat: 5g
Cholesterol: 20mg
