Chocolate Hazelnut Thumbprint Cookies - butter

Method

• Preheat oven to 325F.
• Using an electric mixer, beat butter with sugar until light and fluffy.
• Beat in vanilla.
• In a separate bowl, combine flour, hazelnuts, baking powder and salt.
• Using a wooden spoon, gradually stir dry ingredients into butter mixture.
• Roll tablespoonfuls of dough into balls.
• Place about 2in apart on parchment paper lined cookie sheets.
• With thumb, indent the center of each ball.
• Refrigerate for 15 minutes.
• Bake in center of oven for 20-25 minutes or until set and golden on the underside.
• Cool on pan on rack for 10 minutes.
• Move to rack to cool completely.
• Filling:.
• Stir together chocolate and sour cream.
• Pipe or spoon into cooled cookie's indentations.