Ingredients Jump to Instructions ↓

  1. 2/3 cup butter, softened

  2. 1/2 cup sugar

  3. 1 egg plus

  4. 1 egg yolk

  5. 1/2 teaspoon vanilla extract

  6. 1-1/2 cups all-purpose flour

  7. 1/4 cup baking cocoa

  8. 1/2 teaspoon salt

  9. 2/3 cup ground hazelnuts

  10. 1/2 cup raspberry preserves Confectioners' sugar

Instructions Jump to Ingredients ↑

  1. In a large bowl, cream butter and sugar until light and fluffy. Add the egg, yolk and vanilla; mix well. Combine the flour, cocoa and salt; add a third at a time to creamed mixture, beating well after each addition. Stir in nuts. Roll dough into 1-in. balls; place 2 in. apart on ungreased baking sheets. Using the end of a wooden spoon handle, make a 1/2-in.-deep indentation in the center of each ball; fill with 1/4 teaspoon of preserves. Bake at 350° for 10-12 minutes or until set. Remove to wire racks to cool. Just a before serving, lightly dust with confectioners' sugar. Yield: about 6 dozen.


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