Thumbprint Cookies

Photography: Emily Lawrence

Rich, but not too sweet. An easy version of a traditional favourite!

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Yield: 36

INGREDIENTS

• ½ cup unsalted butter

• ⅔ cup white sugar

• 3 egg yolks

• ½ cup Nuts to You Almond Hazelnut Butter. (Nuts to You Hazelnut Butter is a good substitute.)

• 1 tsp vanilla extract

• 1 tsp baking powder

• 1½ cups all-purpose flour

• 1 jar (235 mL) raspberry jam for filling

INSTRUCTIONS

1. Preheat oven to 325ºF.

2. In a large bowl, cream butter. Add sugar, beating until blended. Add egg yolks one at a time and beat in. Stir in Almond Hazelnut Butter and vanilla, beating until well combined.

3. In a separate bowl, mix baking powder and flour. Add to butter mixture.

4. Knead mixture into a smooth dough and shape into 1 Tbsp-sized balls.

5. Place balls an inch apart on a baking sheet lined with parchment paper.

6. Using the end of a wooden spoon, poke a hole into the centre of each ball. Fill hole with jam.

7. Bake for 15 minutes or until golden brown.

8. Cool on a metal rack before storing in an airtight container.

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