I love a multi-tasker and this cookie dough is a just that. I mean, who doesn’t love anything that makes life easier AND more delicious, all at once?
These cookies are a crumbly, buttery classic, only made better with the addition of toasty hazelnuts, plus sweet powdered sugar coatings or tart jam bellies. I can never decide which I like better, so having a couple of each always evens things out. Use any nut you like, or jam you please.
I made these cookies as part of a collaboration with 11 other bloggers, organized by the lovely Dawn of Joyful Scribbling, for a virtual 12 Days of Cookies exchange. Take a peek and click the links below for all the cookie-goodness!
- Oatmeal White Chocolate Chip Cookies from A Night Owl Blog
- Jam Thumbprints and Tea Cakes from Hungry Girl Por Vida
- Popcorn Cookies from Betsy Life
- Peppermint White Chocolate Covered Oreos from Mommifried
- Peanut Butter Heath Cookies from Whatcha Makin’ Now
- Peppermint Cream Cookies from The Bitter Side of Sweet
- White Chocolate Ganache Filled Cookies from Dessert Now Dinner Later
- White Chocolate Cherry Shortbread from Joyful Scribblings
- White Chocolate Cranberry Cookies from Daily Cup of Kate
- Toasted Almond Russian Tea Cakes from Meegan Makes
- Peanut Butter Hot Chocolate Cookies from What Katie’s Baking
- Grandma’s Sugar Cookies from Writer Mom Blog
Hazelnut Jam Thumbprints and Russian Tea Cakes
Feel free to use your favorite jam for the thumbprints. I love Bon Maman 4 Fruits jam and Smuckers Orchard’s Finest Northwest Triple Berry for the jammy middles.
Adapted from Betty Crocker
2 sticks (8 ounces) unsalted butter, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 1/4 cups all-purpose flour
3/4 cup finely chopped hazelnuts
1/4 teaspoon salt
powdered sugar for coating and jam for filling
Preheat the oven to 400˚F and line baking sheets with parchment paper or silicone liners.
In a mixing bowl beat the butter until creamy. Beat in the powdered sugar, plus extracts. Fold in the flour, nuts, and salt to combine into a dough.
For tea cakes, scoop tablespoons of dough, roll into balls, and place on baking sheets spaced evenly apart. Bake for 10-12 minutes or until just golden on the bottoms. Remove from oven and roll in powdered sugar while still hot. Place on a rack to cool before rolling in powdered sugar a second time.
For thumbprints, scoop tablespoons full of dough and place on cookie sheets, spaced evenly. Make a thumbprint indentation in the center of each dough ball and bake for 10-12 minutes or until just golden on the bottoms. Remove from the oven and using the end of a wooden spoon, press the indentations down even further, if needed. Allow cookies to cool slightly before filling each indentation with jam of your choice.