Hungry Girl Por Vida

Hazelnut Jam Thumbprints and Tea Cakes

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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!

12 Days of Cookies

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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  1. Erika

    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!

    Reply

  4. Meegan

    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!

    Reply

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