Nutella Thumbprints
Ingredients
The cookie dough
-
1
cup
all-purpose flour
-
1
cup
powdered sugar
-
⅓
cup
unsweetened cocoa
-
¼
teaspoon
salt
-
½
cup
butter
-
2
large
egg yolks
-
½
teaspoon
vanilla extract
The filling
-
⅓
cup
Nutella hazelnut-chocolate spread
Instructions
- Preheat the oven to 350°F.
- In a large bowl, mix flour, powdered sugar, salt, and cocoa.
- In another bowl, beat the butter until fluffy, then add egg yolks and vanilla, mixing until combined.
- Combine the flour mixture with the butter mixture and beat until a dough forms.
- Knead the dough until smooth and form 28 balls, about 1 inch each.
- Place the balls on a lined baking sheet, spacing them one inch apart.
- Press your thumb into the center of each ball to create an indentation.
- Bake for 10 minutes, then cool on wire racks.
- Once cooled, fill each indentation with about ½ teaspoon of Nutella.
Nutrition Facts (estimated)
Servings
28 cookies
Calories
86
Total fat
5g
Total carbohydrates
10g
Total protein
1g
Sodium
20mg
Cholesterol
20mg
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