Nutella Filled Hazelnut Thumbprint Cookies

• 2 cups all-purpose flour I used unbleached
• 1/4 cup dark brown sugar
• 1/2 cup white granulated sugar
• 2 tablespoons almond milk any milk, or cream will work
• 1 teaspoon vanilla extract
• 2 eggs separated
• 12 teaspoons unsalted butter 1-1/2 sticks, softened
• 1/4 teaspoon salt
• 1 cup hazelnuts chopped,, I used dry-roasted, unsalted hazelnuts

1. Preheat oven to 375 degrees F.
2. In the bowl of a standing, electric mixer, combine egg yolks, brown sugar, and white sugar. Beat until light and fluffy, approximately 2 minutes.
3. Add milk, vanilla extract, flour, and salt. Beat until combined.
4. Chop nuts and put them on a plate large enough to roll your cookies.
5. Beat egg whites with a fork in a small bowl until airy (2 minutes).
6. Scoop two tablespoons of dough and roll it into a ball. Coat the ball in egg whites and then roll in chopped hazelnuts. Gently press your thumb into the center of the cookie until indented. Place on a parchment paper lined baking sheet.
7. Bake for 14-16 minutes, or until lightly browned on the edges. If indentation has disappeared, press gently with the end or a wooden spoon while hot. Allow to cool completely.
8. Pipe or spoon Nutella topping into the indented center. Store in a covered container in a cool place or refrigerate.

flour i, dark brown sugar, white granulated sugar, almond milk, vanilla, eggs, salt, hazelnuts

Taken from www.yummly.com/recipe/Nutella-Filled-Hazelnut-Thumbprint-Cookies--1134215 (may not work)