Hazelnut-Chocolate Thumbprint Cookies with Raspberry Jam
This healthy chocolate thumbprint cookie recipe incorporates dried cranberries and toasted hazelnuts into the chocolate cookie dough before it's rolled into jam-filled cookies. Here the cookies are drizzled with chocolate icing, filled with raspberry jam and topped with a whole hazelnut. You can elaborate on this basic recipe and use any type of jam, icing or nut for a plate of mixed cookies.
Make Ahead Tip: Cover and refrigerate the cookie dough for up to 1 day. Store baked cookies airtight in a single layer for up to 3 days or freeze for up to 3 months.
White whole-wheat flour is made from a special variety of white wheat that is lighter in color and flavor but has the same nutritional properties as regular whole-wheat flour. It is available at large supermarkets and natural-foods stores and online at bobsredmill.com or kingarthurflour.com. Store it in the freezer.
To toast and skin whole hazelnuts: Spread on a baking sheet and bake at 350°F, stirring occasionally, until fragrant and lightly browned, 7 to 9 minutes. After toasting, let hazelnuts cool for a few minutes, then rub together in a clean kitchen towel to release most of the papery skins.
1 other carbohydrate, 1/2 fat