Recipe By Anonymous
Published Nov 16th
Prep - Cook - Additional - Ready In -
Servings 4 dozen Calories 223.5

A cute thumbprint cookie that melts in your mouth. Classy enough for any occasion.

Recipe Ingredients

  • 1 cup butter, softened
  • ⅓ cup white sugar
  • 1 egg yolk
  • 2 teaspoons vanilla extract
  • 1 teaspoon lemon zest
  • 2 ¼ cups all-purpose flour
  • 1 ½ cups ground hazelnuts
  • 6 ounces semisweet chocolate chips
  • 1 tablespoon confectioners' sugar

Cooking Directions

  1. 1 Preheat oven to 325 degrees F (165 degrees C ).
  2. 2 In a large bowl, cream butter and sugar. Gradually beat in the egg yolk, vanilla, and lemon zest. Stir in the flour and ground hazelnuts with a large spoon.
  3. 3 Shape dough into walnut sized balls and place them 2 inches apart on an unprepared cookie sheet. Make an indentation in the center of each ball with your finger. Bake for 10 to 15 minutes in the preheated oven.
  4. 4 While the cookies are baking, melt the chocolate chips in a small saucepan over low heat, or in the microwave. Stir chips until smooth. When cookies come out of the oven, spoon 1/2 teaspoon of the melted chocolate into the indentation. When cookies are completely cool, dust lightly with confectioners' sugar.

Nutrition Facts

  • Calories 223.5
  • Carbohydrate 20.8 g
  • Cholesterol 28.9 mg
  • Fat 15.2 g
  • Fiber 1.6 g
  • Protein 3 g
  • Saturated Fat 6.6 g
  • Sodium 55.9 mg
  • Sugar 10.2 g


  1. wont make again. not enough flavor. careful with the lemon a little goes a long way
  2. Great Cookie...I added a little bit of water to make the dough more manageable...this helped when rolling the dough into balls...I also used milk-chocolate morsels....yummy
  3. Excellent recipe! The only problem I came across was the texture of the dough. It was a little difficult to work with. However they taste great once they are finished!
  4. I modified this recipe to make hazelnut cookies for Passover. They turned out delicious! I used 3/4 cup oil instead of the butter added 1/2 teaspoon salt increased the hazelnuts to 2 1/2 cups (I had bags of already ground hazelnuts) used 1 1/2 cups potato starch (no flour of course) and used one whole - Read more ...
  5. Pretty Good. My husband loves these. Very pretty and uncommon taste. HINT: Buy Hazelnuts all ready shelled and grind them in a mini food processor. Also mix white and milk CHoclate morsels for the filling and swirl them. Another thing don't make them too big or the choclate center is worthless.
  6. Although the dough was hard to work with and it was more labor intensive than I expected it was worth the work. It is one of the best cookies I've ever tatsted.
  7. This is one of the few times I have rated a recipe five stars. This is excellent. I have just taken a batch out of the oven and one happened to topple over as I was moving the cookies to the cooling rack. Too bad I had too eat it. OMG! These are divine. Thanks - Read more ...
  8. excellent
  9. Yummy. Taste like Ferro Rocher.
  10. These were a bit more labor intensive than I expected - but well worth the work. I bought hazelnuts still in the shell and had to shell them. Then I roasted them in a 350 oven for 10 minutes and rubbed them in a clean dish towel to remove the brown skin. Then I had - Read more ...

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