CHOCOLATE-HAZELNUT THUMBPRINTS

      Title: CHOCOLATE-HAZELNUT THUMBPRINTS
  Categories: Cookies
       Yield: 36 Servings
  
  
       1/2 c  hazelnuts
     1 1/2 c  flour
       1/4 c  unsweetened cocoa
       1/2 ts salt
       1/2 c  plus 2 tablespoons unsalted
   :          butter -- room
   :          temperature
         7 TB sugar
         1    whole egg
         1    egg yolk
       1/2 ts vanilla
       1/3 c  raspberry preserves
         1 ts powdered sugar
   
   1.  Put the nuts in a small baking pan and toast in a preheated
   350-degree oven about 7 to 10 minutes, or until the skins start to
   crack. Cool slightly and put into a kitchen towel; rub together to
   remove the skins. Cool completely.  Process in a food processor until
   finely ground. Set aside. 2. Sift together the flour, cocoa and salt;
   set aside. With an electric mixer cream together the butter and sugar
   until fluffy. Add the egg, egg yolk and vanilla; mix to blend. Slowly
   add the flour mixture in 3 additions, beating well after each
   addition. Add the nuts, mixing until well blended. 3. Roll the dough
   into 1-inch balls and place on 2 ungreased baking sheets. Make an
   indentation with your thumb in the center of each cookie. Spoon a
   little of the raspberry preserves into the indentations. (It is
   easiest to use a 1/4 teaspoon measuring spoon.) 4. Bake in a
   preheated 350-degree oven 12 minutes. Transfer to wire racks to cool.
   Just before serving, sift the powdered sugar lightly over the cookies.
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