Hazelnut Orange Thumbprint Cookies
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Mary Ehrenberger – Dallas, Texas
1st Place – Gold Medal Cookie Challenge, 2013
1 c. all-purpose Gold Medal flour
1/8 tsp. salt
Mix flour and salt; set aside.
1/2 c. butter, room temperature
1/3 c. sugar
1 egg yolk
1 tsp. vanilla
3/4 c. chopped hazelnuts
1/2 c. mini chocolate chips
1 (15-oz.) can Mandarin oranges, drained, cut into pieces & patted dry on paper towel
1/2 c. apricot jam
1 c. chocolate chips, melted
1/2 c. chopped hazelnuts
Preheat oven to 350°. Beat butter until light and fluffy. Add sugar and blend again until fluffy. Add egg yolk and vanilla, blending well to incorporate. Add flour mixture and beat until blended. Mix in nuts and mini chocolate chips to form a ball of dough. Mix Mandarin oranges into apricot jam and set aside. Take teaspoon-size portions and roll into balls. Place on parchment-lined baking sheets. Spread them out as they grow when baking. Indent top of each cookie with the back of a round measuring spoon. Bake for 10 minutes. Repeat indentations in cookie tops while still hot. Spoon a Mandarin orange segment with some jam into indentations. Return to oven and bake for an additional 10 minutes or until golden brown on rims of cookies. Cool on wire racks. Dip cookie bottoms in melted chocolate then into chopped hazelnuts. Place on waxed paper-lined baking sheets to allow chocolate to harden.
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