Chocolate Hazelnut Thumbprint Cookies

Total Time: 50 mins Preparation Time: 25 mins Cook Time: 25 mins

Ingredients

• 1 cup butter, softened
• 1/3 cup sugar
• 1 teaspoon vanilla
• 2 cups flour
• 1 cup ground hazelnuts
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 4 ounces bittersweet chocolate, melted and cooled
• 1/2 cup sour cream

Recipe

• 1 preheat oven to 325°f.
• 2 using an electric mixer, beat butter with sugar until light and fluffy.
• 3 beat in vanilla.
• 4 in a separate bowl, combine flour, hazelnuts, baking powder and salt.
• 5 using a wooden spoon, gradually stir dry ingredients into butter mixture.
• 6 roll tablespoonfuls of dough into balls. place about 2in apart on parchment paper lined cookie sheets.
• 7 with thumb, indent the center of each ball.
• 8 refrigerate for 15 minutes.
• 9 bake in center of oven for 20-25 minutes or until set and golden on the underside.
• 10 cool on pan on rack for 10 minutes.
• 11 move to rack to cool completely.
• 12 filling:.
• 13 stir together chocolate and sour cream.
• 14 pipe or spoon into cooled cookie's indentations.