When it comes to Christmas cookies, I tend to stick to a handful of childhood classics every year. Snickerdoodles and sugar cookies, I could do without. But almond balls and my mom’s Kris Kringles, those are mandatory staples. However, this year I’ve stumbled upon one more cookie recipe that might be a mandatory addition to my annual holiday cookie repertoire – these Chocolate Pecan Nutella Thumbprints.
The sister of my brother-in-law made these for a cookie swap, and ever since my mom got a taste of one, she’d been raving about them. My mom’s a chocoholic, but she’s particular when it comes to dessert. I knew if these cookies passed her shrewd chocolate test in order to make a lasting impression, they had to be stellar. And stellar they were when I finally got my hands on the recipe so that I could pop these out of my own oven.
There’s still time to make these before New Years. It’s a holiday excuse to get baking for your friends that you really shouldn’t pass up, especially when this recipe is yet to be made. These are an absolute must. Intensely chocolatey and almost fudgy like a brownie, I almost ate my age in these thumbprints over the days leading up to Christmas. The Nutella makes them all that much more decadent, and of course irresistibly delicious.
via Cooking Light
- -1 cup all-purpose flour
- -1 cup powdered sugar
- -1/3 cup unsweetened cocoa
- -1/4 tsp. salt
- -1/2 cup butter, softened
- -2 large egg yolks
- -1 tsp. instant espresso
- -1/2 tsp. vanilla extract
- -2/3 cup finely chopped hazelnuts, toasted (or pecans)
- -1/3 cup hazelnut-chocolate spread (such as Nutella)
- Preheat oven to 350°.
- Combine flour, sugar, cocoa and salt. stir with a whisk. Place butter in a large bowl, and beat with a mixer at medium speed until light and fluffy (about 2 minutes). Stir egg yolks with a whisk, adding espresso. Add the yolk mixture and vanilla to butter, and beat well. Add flour mixture to butter mixture. Beat at low speed just until combined.
- Turn dough out onto a sheet of wax paper. Knead 6 times or until dough comes together and is smooth and shiny. Shape dough into 28 (1-inch) balls. Roll sides of balls in nuts, pressing gently. Arrange balls 1 inch apart on baking sheets lined with parchment paper. Press thumb into center of each cookie, leaving an indentation.
- Bake, 1 batch at a time, at 350° for 8-10 minutes. Remove cookies from pans; cool completely on wire racks. Spoon 1/2 teaspoon hazelnut-chocolate spread into center of each cookie.