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!
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.
These are just so purdy!! 🙂 Thumbprint cookies were something my grandma made ever year around this time.. I’ll have to make these for the kiddos fo realz!
Thanks, girl! My grandma always made the tea cakes, but cresent shaped! Grandma’s just have cookie game!
I do not think these cookies could be any prettier! So classy! 🙂
Wow, just beautiful! And I bet taste great too!!
You had me at Hazelnut. Love love love the versatility of the 2 cookies!! Thanks for sharing-I will definitely be trying this recipe.
Make it a great day!
Love hazelnuts! Thanks, Meegan!
Abby @ The Frosted Vegan
I loooove when things do double duty, especially that amazing cookie dough, whhhat?!
YES! Thanks, Abby!
Yes! These cookies have it all! I too love a dough has mad skillz.
This dough knows how to work!
Oh my gosh SO PERFECT!!! Two cookies for the price of one? You’re brilliant 🙂
These look fabulous!!! So glad to have met you through the cookie exchange!
Yes, you as well! Thank you!
My gram used to make a similar cookie. I’m so happy you posted this one!
Amber @ Dessert Now, Dinner Later!
Yum! I would eat either of these versions! 🙂
No need to choose 😉
Amanda @ Once Upon a Recipe
I love the sounds of both of these cookies, and the fact that they can be made at the same time is even better! Long live multitasking!
Yes, indeed! Thanks, girl!
Sarah | The Sugar Hit
Hazelnuts are my favourite nut! Love these to death.
Nicole ~ Cooking for Keeps
So pretty Cindy!!!
i love thumbprint cookies – they’re so beautiful!
The Ninja Baker
Sooo pretty and delicious looking. Thank you for sharing the recipe!