Makes 2 dozen. You can buy chopped hazelnuts in a bag in the baking isle by the chocolate chips; jarred lemon pie filling is also in the baking isle by the canned pie fillings.
1 cup all-purpose flour
3/4 cup chopped hazelnuts
pinch salt
8 tablespoons (1 stick) unsalted butter, room temperature
1/3 cup granulated sugar
1 large egg yolk
3/4 tsp vanilla extract
1/4 cup jarred lemon pie filling
1/4 cup powdered sugar
Adjust oven racks to upper and lower middle positions. Heat oven to 350 degrees. Spray two baking sheets with cooking spray. Process flour, hazelnuts, and salt in food processor until finely ground; set aside. With electric mixer on medium-high speed, beat butter and granulated sugar until light and fluffy, about 2 minutes. Add egg yolk and vanilla and mix until incorporated. Reduce speed to low, add flour mixture, and mix just until combined.
Roll dough into 24 one-inch balls and place evenly spaced on prepared baking sheets. Using a greased half teaspoon measure, make an indentation in the center of each ball. Bake 10 minutes.
Remove cookies from oven and gently reinforce the indentations with the half teaspoon measure. Fill each dimple with 1/2 teaspoon lemon pie filling. Rotate the pans so the pan that was on the top rack is now on the bottom rack, and bake 8-10 minutes longer, until cookies are just beginning to brown on the bottoms. Cool 5 minutes on baking sheets, then transfer to wire rack to cool completely. Dust with powdered sugar. Cookies can be stored in an airtight container at room temperature for 2 days.
1 cup all-purpose flour
3/4 cup chopped hazelnuts
pinch salt
8 tablespoons (1 stick) unsalted butter, room temperature
1/3 cup granulated sugar
1 large egg yolk
3/4 tsp vanilla extract
1/4 cup jarred lemon pie filling
1/4 cup powdered sugar
Adjust oven racks to upper and lower middle positions. Heat oven to 350 degrees. Spray two baking sheets with cooking spray. Process flour, hazelnuts, and salt in food processor until finely ground; set aside. With electric mixer on medium-high speed, beat butter and granulated sugar until light and fluffy, about 2 minutes. Add egg yolk and vanilla and mix until incorporated. Reduce speed to low, add flour mixture, and mix just until combined.
Roll dough into 24 one-inch balls and place evenly spaced on prepared baking sheets. Using a greased half teaspoon measure, make an indentation in the center of each ball. Bake 10 minutes.
Remove cookies from oven and gently reinforce the indentations with the half teaspoon measure. Fill each dimple with 1/2 teaspoon lemon pie filling. Rotate the pans so the pan that was on the top rack is now on the bottom rack, and bake 8-10 minutes longer, until cookies are just beginning to brown on the bottoms. Cool 5 minutes on baking sheets, then transfer to wire rack to cool completely. Dust with powdered sugar. Cookies can be stored in an airtight container at room temperature for 2 days.
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