Hazelnut Shortbread Thumbprint Cookies
If you could bottle up the cozy feeling of a farmhouse kitchen in winter, it might just taste like these Hazelnut Shortbread Thumbprint Cookies. Buttery, melt-in-your-mouth cookies rolled in crushed hazelnuts and finished with a jewel-like dot of jam—they’ve been passed around on platters for generations. At Dee’s Nutz and Berries, these cookies are a go-to during winter baking days, with the scent of toasted hazelnuts filling the house and little ones pressing their thumbs into the dough with glee.
Hazelnuts aren’t just tasty—they’re a nutritional powerhouse. A single ounce contains about 86% of your daily recommended vitamin E, which supports skin and immune health. Even more impressive? Hazelnut trees are among the most sustainable nut crops, requiring less water than many others and thriving in cool climates like southern Wisconsin.
Our hazelnuts will be ready around 2030, but in the meantime, these cookies are the perfect way to dream ahead. Try them with your favorite jam (raspberry and aronia are our top picks!) or fill them with chocolate ganache for an extra-decadent version.
Curious about hazelnuts’ full nutrition profile and culinary uses? This University of California guide is a great resource.
Hazelnut Shortbread Thumbprint Cookies
🍪 Ingredients for Hazelnut Cookies
- 1 cup unsalted butter, softened
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- ¼ tsp salt
- ¾ cup finely chopped toasted hazelnuts
- ½ cup jam or preserves (e.g., raspberry, aronia, cherry)
🧁 How to Make Hazelnut Thumbprint Cookies
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a large bowl, cream together butter and powdered sugar until light and fluffy.
- Add vanilla, then mix in flour and salt until a soft dough forms.
- Roll dough into 1-inch balls. Roll each ball in chopped hazelnuts and place on baking sheet.
- Use your thumb or a small spoon to press a shallow well into each cookie.
- Fill each indent with ½ tsp of jam.
- Bake for 12–15 minutes or until edges are just golden.
- Cool completely before serving or storing in an airtight container.
🍁 From the Orchard Tip
- Flavor twist: Add ¼ tsp almond extract to the dough for an extra layer of richness.
- Fruit pairing: Use your homemade aronia, raspberry, or elderberry jam for orchard-to-cookie magic.
- Freezer-friendly: Freeze unbaked cookie balls (without jam). Add jam and bake fresh when needed.
- Holiday flair: Dust cooled cookies with powdered sugar or drizzle with white chocolate.
More to Savor from the Orchard
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