The other cookies is a hazelnut thumbprint cookie, using some of my mom's homemade Blackberry Port Jam (which, on its own, is amazing). I found a recipe online and it worked perfectly. The result was a crispy, buttery, hazelnutty, jammy cookie. It would be perfect with tea. I think my mom's jam paired rather nicely with the hazelnuts in this cookie. For the recipe, see this blog; note: I followed the recipe using hazelnuts and did not use almond extract. Almond extract is the devil.
|They taste better than they look...|
adapted from The Ghirardelli Chocolate Cookbook
1 cup unsalted butter, at room temp.
1/3 cup powdered sugar
2 tsp pure vanilla extract
1 3/4 cups all-purpose flour
1/2 cup Ghirardelli Sweet Ground Chocolate and CocoaPinch of salt
1/2 cup powdered sugar