Storing instructions:

Store them in an airtight container or a large sealable freezer bag at room temperature for up to 3-4 days.

Freezing instructions (unbaked):

Once you've shaped the cookies, you can freeze them unbaked! If you’re going to do that, just portion them much closer together all on one baking sheet and then freeze them solid. Then you can transfer them to your glass containers/airtight containers and they won’t stick together or get misshapen by the weight of the other cookies.

Freezing instructions (baked):

Layer the cookies between parchment paper in the glass resealable containers and freeze up to one month. To thaw, transfer the cookies to a platter or cooling rack and let thaw uncovered for at least one hour before serving. You can also wait to fill the cookies until after they come out of the freezer. The cream will set in the time they thaw.

What is granulated maple sugar?

It is made by bringing pure maple syrup to a boil and then cooking it until it reaches the hard ball stage. As it cools, the mixture is stirred. It takes several minutes for the mixture to cool so when we make it from scratch, we do this in our stand mixer. Eventually, the moisture evaporates out of the liquid and the mixture turns to granulated sugar. It is shelf stable at room temperature and it is said to have been the way that Native Americans stored their maple.

Maple Hazelnut Thumbprint Cookies

Name: Maple Hazelnut Thumbprint Cookies
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 3/4 cup hazelnuts, about 3 ½ ounces; 2 tablespoons sugar; 1 cup white whole-wheat flour; ¾ cup all-purpose flour; 1 teaspoon baking powder; ½ teaspoon salt; ½ cup unsalted butter, softened; ¾ cup granulated maple sugar; 1 egg; 2 teaspoons vanilla extract; ¼ cup maple cream, stirred

Description

These unique Maple Thumbprint Cookies with Hazelnuts are made without jam. Instead the thumbprints are filled with maple cream.

Ingredients

Units Scale

3/4 cup hazelnuts, about 3 1/2 ounces
2 tablespoons sugar
1 cup white whole-wheat flour
3/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated maple sugar
1 egg
2 teaspoons vanilla extract
1/4 cup maple cream, stirred

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Instructions

Place hazelnuts and sugar in food processor. Process until the hazelnuts are finely ground, about 40 seconds. Scrape edges with a spatula. Add whole-wheat flour, flour, baking powder and salt and pulse to combine.
Beat butter in a large mixing bowl bowl with an electric mixture until light and fluffy and smooth, about 1 minute. Add maple sugar and beat until combined. Add egg and vanilla extract and beat until completely incorporated, scraping down the sides of the bowl with a rubber spatula. Add flour mixture and mix just until combined.
Arrange oven rack in the center of the oven, preheat oven to 350 degrees F. Line two baking sheets with parchment. Scoop 1 tablespoon portions of dough onto the baking sheets, spacing evenly. Press gently down in the center with thumb or fingertip to create a slight indent. Refrigerate 10 minutes.
Bake, one at a time, turning the tray around half-way, until the cookies are just lightly golden and set up, 10 to 12 minutes total. Let the cookies cool before spooning a small dollop of maple cream into the center of each cookie.

Notes

Make Them Gluten Free: For a gluten-free alternative you can use a 1:1 blend of gluten-free flour mix. Most will work fine. If your dough seems sticky or soft you may want to stir in 1 to 2 more tablespoons gf flour to thicken the dough. This will help the cookies hold their rounded shape and thumbprint wells.

Prep Time: 45 minutes
Cook Time: 20 minutes
Category: dessert
Method: baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 102
Sugar: 9 g
Fat: 5 g
Carbohydrates: 11 g
Fiber: 1 g
Protein: 1 g