Filed Under: bake, Cookies, maple, Recipe

Hazelnut Maple Thumbprint Cookies with Maple Butter

Maple and Hazelnut cookies perfect to go with your coffee

March 4th, 2016

FromMaple by Katie Webster

The first time I made these cookies, I brought a few up the hill to my neighbour Jack, an experienced sugar maker. His opinion on all things maple is as good as gold! He gave them his seal of approval and added that he would be happy to serve as taste tester for any future batches.      
Makes about 35 cookies
Prep Time
45 minutes (+ 20 minutes refrigeration time)
Cook Time
10 to 12 minutes
  • ¾ cup whole hazelnuts (about 3 ½ ounces)
  • 2 tablespoons granulated sugar
  • 1 cup white whole wheat flour
  • ¾ cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter, softened
  • 3/4cup maple sugar
  • 1 egg
  • 2 teaspoons vanilla extract
  • ¼ cup maple butter (also called maple cream)
  1. In food processor, process hazelnuts and sugar for about 40 seconds, until finely ground. Scrape the bowl sides with a spatula. Add flours, baking powder, and salt and pulse to combine. Set aside.

  2. Beat butter with an electric mixer on medium speed for about 1 ½ minutes, until light, fluffy, and smooth. Add maple sugar and beat until combined. Add egg and vanilla extract and beat until completely incorporated. Add hazelnut mixture and beat until just combined. Refrigerate dough for at least 20 minutes, or until firm.

  3. While dough chills, place a rack in the center of the oven. Preheat oven to 350° F. Line two baking sheets with parchment paper.

  4. Form 20 1-tablespoon scoops of dough into balls; refrigerate remaining dough. Arrange balls on a prepared baking sheet. Gently press the center of each with your thumb, creating a slight indent.

  5. Bake, rotating the tray once halfway through, 10 to 12 minutes, until cookies are lightly golden. Repeat step 4 with remaining dough, forming about 15 more balls.

  6. Allow cookies to cool before spooning a small dollop of maple butter into the center of each.

  7. Note: Batter can be froze for up to 1 month.

Hazelnut Maple Thumbprint Cookies with Maple Butter
Katie Webster

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