Chocolate Thumbprint Cookies

(Chocolate Thumbprint Cookies)

Kids will have hands-on fun creating this very simple recipe.

Ingredients:

	Cookie Dough:
1 cup	GAY LEA Butter (unsalted), softened	250 mL
1/3 cup	granulated sugar	75 mL
1 tsp	vanilla	5 mL
2 cups	all-purpose flour	500 mL
1 cup	ground hazelnuts	250 mL
1/2 tsp	baking powder	2 mL
1/4 tsp	salt	1 mL
	Filling:
4 oz	bittersweet chocolate, melted and cooled	120g
1/2 cup	GAY LEA Sour Cream	125 mL

Instructions:

Preheat oven to 325F (160C).

Using electric mixer, beat butter with sugar until light and fluffy. Beat in vanilla. In separate bowl, combine flour, hazelnuts, baking powder and salt. Using wooden spoon, gradually stir dry ingredients into butter mixture. Roll tablespoonfuls (15 mL) of dough into balls. Place about 2-inches (5 cm) apart on parchment paper lined cookie sheets. With thumb, indent centre of each ball. Refrigerate for 15 minutes.

Bake in centre of oven for 20 to 25 minutes or until set and golden on the underside. Cool on pan on rack for 10 minutes. Move to rack to cool completely.

Filling: Stir together chocolate and sour cream. Pipe or spoon into indentation.

Makes 48 cookies.