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Chocolate Hazelnut Thumbprints

Categories: Cookies, Chocolate

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These cookies mix the flavor of raspberry preserves with chocolate and hazelnut, making a perfect fall snack!


  • 2/3 c. butter
  • 1/2 c. granulated sugar
  • 1 lg. eggs
  • 1 tsp. vanilla extract
  • 3 tbsp. cocoa powder unsweetened
  • 1/2 tsp. Clabber Girl Baking Powder
  • 1/4 tsp. salt
  • 1 1/4 c. all-purpose flour
  • 1 c. finely chopped hazelnuts
  • raspberry preserves


In a large bowl, cream together butter and sugar. Beat in egg and vanilla. In a separate bowl, combine cocoa, Clabber Girl Baking Powder, salt and flour. Add to creamed mixture gradually. Chill dough in refrigerator for at least 2 to 3 hours.

Shape dough into 1-inch balls. Roll each ball in chopped hazelnuts and place on greased cookie sheet about 2 inches apart. Press your thumb into center of each ball, leaving an impression to add raspberry preserves when cookies are done.

Bake in a preheated 375 F oven for 8 minutes. Remove from oven, and place 1/2 teaspoon raspberry preserves into indentation on cookie. If indentation has risen too much, you can flatten it somewhat with a spoon.

Cool cookies on cooling rack.