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Hazelnut Thumbprint Cookies with Jam
Makes 48
By Sobeys



  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.


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