Try this Jam Thumbprint Cookies recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 325 degrees. Put butter and 2 cups sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 3 minutes. Add egg yolk and vanilla, and mix well. Reduce speed to low. Add flour and salt, and mix until just combined. Refrigerate dough for 2 hours.
Stir together toasted hazelnuts and remaining 8 tablespoons sugar in a small bowl. Roll dough into 1-inch balls; dip balls in egg white, then in hazelnut-sugar mixture. Space 1 inch apart on baking sheets lined with parchment paper. Press down center of each ball with your thumb. Bake for 10 minutes. Remove from the oven; press down centers again with the end of a wooden spoon. Return to oven. Bake cookies until golden brown, 8 to 10 minutes more. Let cool slightly on sheets on wire racks. Fill each center with jam.
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Serving Size: 1 Serving (1701g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 4096 | ||
Calories from Fat: 1362 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 151.3g | 202 % | |
Saturated Fat 61g | 305 % | |
Monounsaturated Fat 50.5g | ||
Polyunsanturated Fat 17.9g | ||
Cholesterol 4351.5mg | 1339 % | |
Sodium 10508mg | 362 % | |
Potassium 2153.7mg | 57 % | |
Total Carbohydrate 473.7g | 139 % | |
Dietary Fiber 16.9g | 68 % | |
Sugars, other 456.9g | ||
Protein 188.1g | 269 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 4096
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