Hazelnut Thumbprint Cookies with Filling
Ingredients
- 125g butter, at room temperature
- Half a tea glass of vegetable oil
- 1 egg yolk (egg white used for coating)
- 1 tea glass powdered sugar
- 2 tablespoons starch (wheat or corn)
- 1 packet vanilla
- 1 level teaspoon baking powder
- 3 cups flour, add carefully
Coating
- 1 small bowl coarsely ground hazelnuts
Filling
- Lotus cream or melted chocolate
Preparation
Mix all the dough ingredients to obtain a medium-soft dough
Shape into walnut-sized balls
Make a dent in the center using a rolling pin
Dip in egg white and then in ground hazelnuts
Bake in a preheated oven at 175 degrees Celsius
Let cool slightly after baking
Fill the dent with Lotus cream or melted chocolate
Top with half a hazelnut and serve
