Around October last year, I went to the Philippines to visit my family. 15-hour flight is no fun, especially when you are scared of heights and turbulence, but I just focus on the excitement of seeing my family to endure the long flights and transfers. When you visit the Philippines, you will probably see a lot of boxes on the conveyor belts and push carts being pushed around by filipinos coming home from abroad.
These boxes, we call them “balikbayan boxes,” are sort of like goody bags filled with gifts or “pasalubongs” for our family and friends. One of the people inspecting the boxes might see a lot of Nutellas in there for sure. Apart from creamy peanut butter, Nutella is a favorite snack in our home. It brings my family around the dinner table past midnight just to talk and laugh about things and reminiscing childhood days. I can’t wait to come home this year carrying Nutellas in my suitcase.
I absolutely love this recipe for nutella thumbprint cookies. I have never made thumbprint cookies before but I had a lot fun making and shooting these goodies. To leave an indentation on the cookie for the nutella spread, I used my 1/4 tsp measuring spoon but your thumb would work perfectly as well. After baking, you could also press onto the cookie again if it rose a little bit. If you have a pipe bag, you can use that to pipe nutella on top of the cookie after baking and cooling. These are going to be chewy and moist if you bake them for 10 minutes. Leave them in the oven a few minutes more if you want them a little hard and crispy.
- 1 cup all-purpose flour
- 1 cup powdered sugar
- 1/3 cup unsweetened cocoa
- 1/4 teaspoon salt
- 1/2 cup butter, softened
- 2 large egg yolks
- 1/2 teaspoon vanilla extract
- 1/2 to 3/4 cup Nutella (or other chocolate hazelnut spread)
- Preheat oven to 350 degrees F. Line two baking sheets with parchment paper or silpat (or spray with nonstick spray).
- In a medium bowl, whisk together flour, sugar, cocoa and salt. In a separate, larger bowl, beat butter with an electric mixer until it’s light and fluffy (about 2 minutes). Add egg yolks and vanilla and beat well. Mix in flour mixture at low speed, just until combined.
- Turn dough out onto a sheet of wax paper and knead a few times until it is smooth and shiny. Shape dough into 24 (1-inch) balls. Arrange balls 1 inch apart on prepared baking sheets. Press thumb into the center of each cookie, leaving an indentation.
- Bake one cookie sheet at a time for 10 minutes. Remove cookies from pans; cool completely on wire racks. Spoon a generous teaspoonful of Nutella into the center of each cookie.