Nutella® Thumbprint Cookies by Katherine Sabbath
These moreish Nutella Thumbprint Cookies are so easy, delicious and fun to make.
Filled with a Nutella centre, and topped with crunchy roasted hazelnuts, these cookies are every Nutella lover’s dream!
INGREDIENTS FOR Makes 25-30 Thumbprint Cookies
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4/5 cup (200g) unsalted butter, at room temperature
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1/2 cup (110g) caster (superfine) sugar
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1 teaspoon vanilla bean paste
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1 egg, chilled
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2 1/3 cups (350g) plain (all-purpose) flour
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1/2 teaspoon sea salt
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200g Nutella
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80g roasted hazelnuts, crushed
To prepare this delicious recipe, 15g of Nutella® per person is enough to enjoy!
METHOD
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Preheat the oven to 160°C (315°F) fan-forced. Line two baking trays with baking paper.
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Using a hand-held mixer or a stand mixer fitted with the paddle attachment, beat the butter and sugar for 5 minutes, or until light and fluffy.
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Add the vanilla and egg and beat until well combined. Add the flour and salt and beat until just combined.
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Roll the dough into tablespoon-sized mounds and place onto the trays 2 cm (3⁄4 inches) apart. Use your finger or the end of a wooden spoon to make a dent in the centre of each cookie.
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Bake the cookies for 20 minutes, or until just golden. Leave the cookies on the trays and while still warm, pipe or dollop Nutella into each dent and sprinkle crushed hazelnuts on top.
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Tasty Tip: These thumbprint cookies can be stored in an airtight container in a cool, dry place for up to 1 week, or in the refrigerator for up to 3 weeks.
