Nutella Thumbprint Cookies
Nutella Thumbprint Cookies is a hor d'oeuvre that serves 24. For 18 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. One serving contains 114 calories, 1g of protein, and 6g of fat. 695 people were glad they tried this recipe. If you have butter, salt, powdered sugar, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 40 minutes. It is a good option if you're following a lacto ovo vegetarian diet. It is brought to you by Recipe Girl. Overall, this recipe earns a very bad (but still fixable) spoonacular score of 9%. If you like this recipe, take a look at these similar recipes: Nutella Thumbprint Cookies, Chocolate Nutella Thumbprint Cookies, and Biscoff Nutella Thumbprint Cookies.
Servings: 24
Preparation duration: 30 minutes
Cooking duration: 10 minutes
Ingredients:
1/2 cup butter, softened
2 large egg yolks
1 cup all-purpose flour
1/2 to 3/4 cup Nutella (or other chocolate hazelnut spread)
1 cup powdered sugar
1/4 teaspoon salt
1/3 cup unsweetened cocoa
1/2 teaspoon vanilla extract
Equipment:
baking paper
baking sheet
oven
hand mixer
whisk
bowl
wax paper
Cooking instruction summary:
1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper or silpat (or spray with nonstick spray).2. In a medium bowl, whisk together flour, sugar, cocoa and salt. In a separate, larger bowl, beat butter with an electric mixer until it’s light and fluffy (about 2 minutes). Add egg yolks and vanilla and beat well. Mix in flour mixture at low speed, just until combined.3. Turn dough out onto a sheet of wax paper and knead a few times until it is smooth and shiny. Shape dough into 24 (1-inch) balls. Arrange balls 1 inch apart on prepared baking sheets. Press thumb into the center of each cookie, leaving an indentation.4. Bake one cookie sheet at a time for 10 minutes. Remove cookies from pans; cool completely on wire racks. Spoon a generous teaspoonful of Nutella into the center of each cookie.
Step by step:
1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper or silpat (or spray with nonstick spray).
2. In a medium bowl, whisk together flour, sugar, cocoa and salt. In a separate, larger bowl, beat butter with an electric mixer until it’s light and fluffy (about 2 minutes).
3. Add egg yolks and vanilla and beat well.
4. Mix in flour mixture at low speed, just until combined.
5. Turn dough out onto a sheet of wax paper and knead a few times until it is smooth and shiny. Shape dough into 24 (1-inch) balls. Arrange balls 1 inch apart on prepared baking sheets. Press thumb into the center of each cookie, leaving an indentation.
6. Bake one cookie sheet at a time for 10 minutes.
7. Remove cookies from pans; cool completely on wire racks. Spoon a generous teaspoonful of Nutella into the center of each cookie.
Nutrition Information:
