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Chocolate filled button cookies with hazelnuts - ideal for Christmas

This cookie dough can be used for several different cookie shapes and it is a favorite of mine. I am sure it will make any Christmas cookie mix prettier and more delicious. And what I love the most about it, it gets better over time. So you can make this a couple of days ahead and just store it in an airtight container.
Prep Time 45 mins
Cook Time 30 mins
Course Dessert
Cuisine American, Italian, Mediterranean
Servings 40 cookies

Ingredients
  

  • 500 g flour 17.6 oz
  • 150 g hazelnuts 5.3 oz
  • 220 g powdered sugar 7.8 oz
  • ½ tsp salt
  • 1 tsp vanilla extract
  • 300 g butter 10.6 oz
  • 2 eggs small to medium sized

Instructions
 

  • Use your hands to combine all of the dry ingredients and butter cut into cubes. Next, add eggs and vanilla extract and combine them gently and with working the dough as little as possible.
  • Refrigerate the dough for 30 minutes at least.
  • Roll small amounts of the dough between the palms of your hands to get nicely and equally shaped balls, approximate size of a walnut.
  • Arrange them on a baking tray covered with parchment paper and leave some space in between because they tend to spread while baking.
  • Take a kitchen utensil that has a pointed top, something as a wooden spoon used for cooking. Make a small hole on top of each ball, that is going to be the place for the filling.
  • Bake the cookies in an oven, preheated to 180°C or 360 F for about 10 minutes. They are done when the edges slightly change in colour.
  • Take them out on a wiring rack and let them cool completely. Proceed with making and baking the rest of the cookies.
  • Fill a piping bag with the filling of your choice and pipe it into little holes on top of each cookie.
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