Trade As One

Source: Cooking Light, December 2009

Ingredients

1 cup all-purpose flour (about 1 cup)

1 cup powdered sugar

1/3 cup unsweetened cocoa

1/4 teaspoon salt

1/2 cup butter, softened

2 large egg yolks

1 teaspoon instant espresso (optional)

1/2 teaspoon vanilla extract

2/3 cup finely chopped hazelnuts, toasted

1/3 cup Chocodream hazelnut spread

Instructions

1. Preheat oven to 350 degrees.

2. Combine flour, sugar, cocoa, and salt; stir with a whisk. Beat butter with a mixer until light and fluffy. Whisk egg yolks together with espresso powder (if using). Add the yolk mixture and vanilla to butter; beat well. Add flour mixture to butter mixture; beat at low speed just until combined.

3. Turn dough out onto a sheet of wax paper; knead 6 times or until smooth and shiny. Roll the dough into 1-inch balls. Roll the balls in nuts, pressing gently to make sure they stick. Arrange cookies 1 inch apart on baking sheets lined with parchment paper. Press thumb into center of each cookie, leaving an indentation.

4. Bake one batch at a time for 10 minutes. Remove cookies from pans; cool completely on wire racks. Spoon about 1/2 teaspoon of Chocodream spread into center of each cookie.