Chocolate Hazelnut Thumbprint Cookies
Ingredients
- 3 cups All Purpose Organic Flour
- 2 cups Vegan Butter
- 1 cup Organic Cane Sugar
- 2 tsp Vanilla
- 1 tsp Almond Extract
- Strawberry Jam (or any flavor)
- Vegan Chocolate Hazelnut Spread (Nocciolata)
Preparation
Cream together the Butter and Sugar until well incorporated.
Add the Vanilla and Almond extracts and continue to mix.
Slowly add in the flour one cup at a time. The dough should be slightly wet/tacky but able to handle. If not, add a bit more flour.
Freeze the dough for 15 minutes to make it easier to work with.
Roll about 2 Tbsp worth of dough into a ball and use a tsp to create a "thumbprint" indentation in the dough.
Fill the cookies with 1 tsp of filling (strawberry jam or chocolate hazelnut spread).
Bake at 325°F (163°C) for 16-18 minutes until lightly browned.
