Hazelnut Thumbprint Cookies

~from Savoring Time in the Kitchen

Makes about 4 Dozen Cookies

2 cups all-purpose flour

1/4 teaspoon salt

1 cup softened butter

1/2 cup sugar

2 large eggs, separated

1 teaspoon almond extract

2 tablespoons water

1 cup toasted and finely chopped hazelnuts

2/3 cup seedless raspberry jam (you may substitute any jam or preserves you prefer, but red is pretty for Christmas)

Notes: Look for Eileen's brand of hazelnuts if you can find them. I found an 8-oz bag for just over $3.00.

Preheat the oven to 350 degrees F. Line two baking sheets with silicone mats or parchment paper.

Toast whole hazelnuts on a small baking pan for about 6 minutes. Remove to a large plate and allow to cool. Rub nuts between your hands to remove as much of the skins as possible, then place in a food processor and pulse until finely ground. Be careful not to over process or you will make hazelnut butter ;) Remove to a bowl and set aside.

Combine flour and salt in a bowl and stir until blended.

Beat the butter in a large mixing bowl with an electric mixer on medium speed until light and creamy. Add the sugar and egg yolks and mix well. Scrape down the bowl, once or twice with a spatula. Add the flour mixture with the mixer running at slow speed and beat until a soft dough is formed. Scrape the bottom of the bowl to incorporate all of the flour.

In a small bowl, beat the egg whites and water with a whisk or fork until frothy.

Take rounded teaspoons on dough and shape into balls. Dip the bottom half into the egg whites and then into the chopped nuts rolling slightly to cover the bottom and sides. Place on cookie sheet and press down slightly. Make an indentation in each one with your thumb or back of a small spoon. (I used a rounded cork that I saved from a bottle of wine).

Bake cookies for 10 minutes or, until the edges are light brown. Remove from oven and reshape indentation. Fill each cookie with 1/2 teaspoon of jam or preserves.

Continue baking for another 6-8 minutes or until the edges are browned. Cool cookies on the baking sheet for 1 to 2 minutes before removing to a wire rack to completely cool.

Adapted from Scandinavian Baking by Pat Sinclair.