RASPBERRY ALMOND THUMBPRINT COOKIES

RASPBERRY ALMOND THUMBPRINT COOKIES image

Yield 30-40 cookies

Number Of Ingredients 11

1/2 cup hazelnuts, blanched, peeled, and toasted
1/2 cup almonds, blanched, peeled, and toasted
8 T sugar, divided
1/2 cup/1 stick butter
1 egg yolk
1 tsp grated lemon peel
1 T fresh lemon juice
1 cup flour
1 tsp cinnamon
1/4 tsp cloves
1 cup raspberry jam

Steps:

Place nuts and 2 T of the sugar in food processor and grind until fine like dry bread crumbs. In a medium bowl, cream butter and remaining (6 T)sugar until fluffy. Beat in egg yolk, lemon peel and juice. Stir flour, cinnamon, and cloves into nut-sugar mixture and add to sugar-butter mixture. Mix well. wrap in plastic and refrigerate for 1 hour or until stiff enough to handle. Heat oven to 375F. Form generous teaspoons of dough into 1" balls and place 2 inches apart on an ungreased baking sheet. Dent the top of each with your finger and add ca 1/4 tsp jam into dent. Bake for 10-12 min. (Some recipes say to put the jam in AFTER baking?)