Hazelnut Thumbprint Cookies with Jam



Low Sodium Kid Approved

Nutritional Facts Per Serving

1 g
12 g
Show all nutrition facts

Nutritional Facts

1 48
  • Amount For Serving % Daily Value
  • Calories 90
  • Lipides 6 g
    • Saturated fat  2.5 g
  • Cholesterol 15 mg
  • Sodium  15 mg
  • Carbs 12 g
  • Protein 1 g


  • 1 cup (2 sticks) Churned Unsalted Butter Sticks, room temperature 250 mL
  • 1 cup sugar250 mL
  • 1 tbsp vanilla extract 15 mL
  • 1/4 tsp salt 1 mL
  • 1egg, room temperature
  • 2 1/2 cups all-purpose flour 625 mL
  • 1 tbsp ground cinnamon 15 mL
  • 1/2 cup hazelnuts, peeled and finely chopped 125 mL
  • 1/2 cup Pure Strawberry Jam, Pure Apricot Jam, or Pure Raspberry Jam 125 mL


  1. Line baking sheet with parchment paper and set aside. Using an electric mixer (stand or handheld), cream together butter, sugar, vanilla and salt until smooth, about 3 min. Scrape down sides of bowl, add egg and mix well. Scrape down sides of bowl again, slowly add flour and cinnamon. Shape rounded tablespoon pieces of dough into balls, gently press one side of the balls into chopped nuts and place on prepared baking sheet, nut side up, spaced 1 in. (2.5 cm) apart. Using thumb, press an indentation in centre of each cookie. Refrigerate until chilled, about 30 min.
  2. Preheat oven to 350°F (180°F). Bake cookies on middle rack of oven until cookies are set and hazelnuts are lightly browned, about 18 min. Remove from oven and while cookies are warm, fill each centre with 1/2 tsp (2 mL) of jam. Transfer cookies to a cooling rack and let cool completely.

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