Thumbprint Cookies (Raspberry, Blueberry and Apricot Jam)
(7 oz; 1 1/2 stick + 2 Tbsp) butter
pinch of salt
(100 g) ground hazelnuts*
Mix butter and sugar until fluffy. Add egg yolks, salt and vanilla extract and mix briefly.
Combine flour and hazelnuts, add to butter mixture and mix until just incorporated. Form a dough into a log and wrap in plastic foil. Chill in refrigerator for 2 hours.
Cut the log into equally sized slices. Form the ball out of each slice and dent it in the center with your thumb.
Place cookies onto a cookie sheet lined with baking paper. Bake for about 7 minutes in 375 F (175 C) oven.
Fill each thumbprint with jam, return cookies to the oven and bake for another 5-8 minutes or until edges of cookies become golden.
*can be substituted with ground almonds or walnuts