Chocolate Thumbprint Cookies

By Mirella

Ingredients

• Cookie Dough:
• 1 cup Gay Lea Butter (unsalted), softened
• 1/3 cup granulated sugar
• 1 tsp vanilla
• 2 cups all-purpose flour
• 1 cup ground hazelnuts
• 1/2 tsp baking powder
• 1/4 tsp salt
• Filling:
• 4 oz bittersweet chocolate, melted and cooled
• 1/2 cup Gay Lea Sour Cream

Details

Servings 48

Preparation

Step 1

Preheat oven to 325 degrees.

Using electric mixer, beat butter with sugar until light and fluffy. Beat in vanilla. In separate bowl, combine flour, hazelnuts, baking powder and salt. Using wooden spoon, gradually stir dry ingredients into butter mixture. Roll tablespoonfuls (15 mL) of dough into balls. Place about 2-inches apart on parchment paper-lined cookie sheets. With thumb, indent centre of each ball. Refrigerate for 15 minutes.

Bake in centre of oven for 20 to 25 minutes or until set and golden on the underside. Cool on pan on rack for 10 minutes. Move to rack to cool completely.

Filling:

Stir together chocolate and sour cream. Pipe or spoon into indentation.

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