Hazelnut Maple Thumbprint Cookies with Maple Butter

Two forms of maple add just the right touch of sweetness to these nutty, bite-sized cookies!

3/4 cup whole hazelnuts, about 3 1/2 oz.

2 Tbs. granulated sugar

1 cup white whole-wheat flour

3/4 cup all-purpose flour

1 tsp. baking powder

1/2 tsp. salt

1/2 cup unsalted butter, softened

3/4 cup maple sugar*

1 egg

2 tsp. vanilla extract

1/4 cup maple butter (also called maple cream)**

In food processor, process hazelnuts and granulated sugar about 40 seconds until finely ground. Scrape down bowl. Add flours, baking powder and salt; pulse to mix. Set aside.

Beat butter on medium speed about 1 1/2 minutes until fluffy and smooth. Add maple sugar; beat until combined. Add egg and vanilla; beat until blended. Add hazelnut mixture; beat until just combined. Refrigerate at least 20 minutes or until firm.

While dough chills, place rack in center of oven. Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Form 20 (1 Tbs. each) scoops of dough into balls; refrigerate remaining dough. Arrange balls on baking sheet. Gently press center of each with thumb, creating slight indent. Bake, rotating baking sheet once halfway through, 10-12 minutes until cookies are lightly golden. Repeat with remaining dough, forming about 15 more balls. Cool cookies before spooning a small dollop of maple butter into center of each. * 3/4 cup superfine sugar and 1 tsp. maple extract can be substituted for maple sugar.

** If you can’t find maple butter, beat

together 1/2 cup confectioners’ sugar, 1/4 cup room temperature butter, 2 Tbs. pure maple syrup and 1/4 tsp. maple extract; fill cookies with mixture.

Servings: 35. Cals.: 87. Protein: 1 g. Fat: 5 g. (2 g. saturated). Chol.: 12 mg. Carbs.: 10 g. Sodium: 52 mg. Fiber: 0 g. Sugar: 5 g. Kitchen time: 50 minutes. Total time: 3 hours, 50 minutes.