Hazelnut Jam Thumbprints

• 1/2 cup (1 stick) unsalted butter, room temperature
• 1/2 cup plus 2 tablespoons sugar
• 1 large egg, separated, each part lightly beaten
• 1 teaspoon pure vanilla extract
• 1 1/4 cups all-purpose flour, plus more for flattening cookies
• 1/8 teaspoon coarse salt
• 1/2 cup toasted skinned hazelnuts, ground
• Strawberry, raspberry, or apricot jam, for filling

1. Put butter and 1/2 cup sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 3 minutes.
2. Add egg yolk and vanilla, and mix well.
3. Reduce speed to low.
4. Add flour and salt, and mix until just combined.
5. Refrigerate dough for 2 hours.
6. Preheat oven to 325F.
7. Stir together hazelnuts and remaining 2 tablespoons sugar in a small bowl.
8. Roll dough into 1-inch balls; dip balls in beaten egg white, then in hazelnut mixture.
9. Space 1 inch apart on baking sheets lined with parchment paper.
10. Press down center of each ball with your thumb.
11. Bake for 10 minutes.
12. Remove from oven; press down centers again with the lightly floured end of a wooden spoon.
13. Return to oven.
14. Bake cookies until golden brown, 8 to 10 minutes more.
15. Let cool slightly on sheets on wire racks.
16. Fill each center with jam.
17. Cookies can be stored in a single layer in airtight containers at room temperature up to 2 days.

unsalted butter, sugar, egg, vanilla, flour, coarse salt, hazelnuts, strawberry

Taken from www.epicurious.com/recipes/food/views/hazelnut-jam-thumbprints-389255 (may not work)