(based on Cook's Country's December 2010 Issue Lemon Hazelnut Thumbprint Cookies)
1 cup all-purpose flour
3/4 cup toasted pecans (replacing the original hazelnuts)
Pinch of salt
1/2 cup (1 stick) butter, softened
1/3 cup granulated sugar
1 large egg yolk
3/4 tsp pure vanilla extract
Lemon curd (about 1/4 cup) - I used Trader Joe's brand
Powdered sugar
Preheat the oven to 350 F.
Process flour, hazelnuts, and salt in a food processor until finely ground.
Cream together the butter and sugar in an electric mixer until fluffy, about 2 minutes. Add the egg yolk and vanilla and mix until incorporated.
Reduce the speed and gradually add the flour mixture, until just incorporated.
Take dough in tablespoon-sized portions and roll into 1-inch balls and place on baking sheets lined with parchment paper or silicone mats, about an inch apart. Gently push the center of each ball down, creating an indentation, either with your thumb and/or the back of a rounded measuring teaspoon. (I used a small cap, because I don't have the right kind of measuring spoon.)
Bake the cookies until just set, about 10 min, turning them 1/2 way during pre-baking process.
Remove the cookies form the oven and gently reinforce the indentation with a teaspoon. Fill the cookies with 1/2-1 tsp of lemon curd each. Bake again, 8-10 min, turning 1/2 way through baking, until barely browned on the edges.
Let cook 5 minutes on the sheet and then move to a wire rack to cool completely. Dust lightly with powdered sugar. [Note: if you're going to serve this the next day or later on, dust before serving.]
1 cup all-purpose flour
3/4 cup toasted pecans (replacing the original hazelnuts)
Pinch of salt
1/2 cup (1 stick) butter, softened
1/3 cup granulated sugar
1 large egg yolk
3/4 tsp pure vanilla extract
Lemon curd (about 1/4 cup) - I used Trader Joe's brand
Powdered sugar
Preheat the oven to 350 F.
Process flour, hazelnuts, and salt in a food processor until finely ground.
Cream together the butter and sugar in an electric mixer until fluffy, about 2 minutes. Add the egg yolk and vanilla and mix until incorporated.
Reduce the speed and gradually add the flour mixture, until just incorporated.
Take dough in tablespoon-sized portions and roll into 1-inch balls and place on baking sheets lined with parchment paper or silicone mats, about an inch apart. Gently push the center of each ball down, creating an indentation, either with your thumb and/or the back of a rounded measuring teaspoon. (I used a small cap, because I don't have the right kind of measuring spoon.)
Bake the cookies until just set, about 10 min, turning them 1/2 way during pre-baking process.
Remove the cookies form the oven and gently reinforce the indentation with a teaspoon. Fill the cookies with 1/2-1 tsp of lemon curd each. Bake again, 8-10 min, turning 1/2 way through baking, until barely browned on the edges.
Let cook 5 minutes on the sheet and then move to a wire rack to cool completely. Dust lightly with powdered sugar. [Note: if you're going to serve this the next day or later on, dust before serving.]
Recipe Source: http://bigboldbeautifulfood.blogspot.com/2010/12/butter-pecan-thumbprints-with-lemon.html
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