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Hazelnut Jam Thumbprints and Tea Cakes


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.


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