Double Chocolate Thumbprint Cookies

Ingredients

• 1 package Cappello's Double Chocolate Cookie Dough
• 1/3 cup raw hazelnuts, skins removed & chopped fine
• 3 tablespoons sparkling sugar (or granulated sugar)
• 1 large egg white
• 1/4 cup Bonne Maman raspberry jam or homemade Quick Jam, recipe below
• Quick Raspberry Jam:
• 1 cup fresh or frozen raspberries
• 1/4 cup granulated sugar or coconut sugar
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon kosher salt

Instructions

• Preheat the oven to 325°F. Line a baking sheet with parchment paper and set aside.
• In a shallow bowl add hazelnuts and sugar. Stir to combine. In another bowl, beat the egg white with a fork. Set aside.
• Divide and roll Double Chocolate Chip Cookie dough into 1-inch balls; dip balls in egg white, then roll them in the hazelnut/sugar mixture.
• Place the cookie on the prepared baking pan. Repeat the process with remaining cookies, spacing them 1-inch apart on the pan. Press your thumb into the center of each cookie to create an indentation (note, if the cookie dough breaks apart slightly, simply use your hand to help shape the cookie).
• Bake cookies for 8 minutes. Remove from the oven; press down centers again using a light floured wooden spoon or teaspoon. Return pan to oven and continue to bake until cookies are set and hazelnuts have browned, 2-4 minutes.
• Let cookies cool on the baking pan for 5 minutes. Fill each center with a rounded teaspoon of jam and let cool completely before serving.
• Quick Raspberry Jam:
• In a medium saucepan saucepan add the raspberries, sugar, lemon juice, and salt.
• Place on a stove set to high heat. Cook, stirring constantly until sugar dissolves and mixture comes to a boil.
• Reduce to a simmer and cook, stirring occasionally, until mixture thickens, 10-15 minutes. Transfer to an airtight container and let cool completely before filling cookies.

Kids Can Do

• Roll the dough into the hazelnuts
• Press the thumbprint into the cookie
• Fill the center with Jam