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a tray of thumbprint cookies rolled in chopped hazelnuts with a glossy pool of chocolate-hazelnut spread in each center, in a wide horizontal arrangement on a white ceramic plate, soft natural light, shallow depth of field, landscape orientation

Nutella Thumbprint Cookies

Rich Nutella fills the center of these tender shortbread cookies that are also rolled in chopped hazelnuts.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 cookies
Ingredients Method Notes

Ingredients
  

  • 1 cup butter softened
  • 2/3 cup granulated sugar
  • 2 egg yolks
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1/4 tsp salt
  • 1/2 cup hazelnuts finely chopped
  • 1/2 cup Nutella for filling

Method
 

  1. Preheat the oven to 350°F and line two baking sheets with parchment.
  2. Cream the butter and sugar, then beat in the egg yolks and vanilla.
  3. Mix in the flour and salt until a soft dough forms, then roll into 1-inch balls and roll them in the chopped hazelnuts.
  4. Place on the sheets and press a deep well into the center of each with your thumb.
  5. Bake for 10 to 12 minutes, until the edges are just golden, then press the wells down again if they puffed.
  6. Once cooled, spoon Nutella into each well.

Notes

Fill the cookies after baking so the Nutella stays glossy.