---------- Recipe via Meal-Master (tm) v8.05
       Title: Chocolate-Hazelnut Thumbprints
  Categories: Cookies
       Yield: 36 servings
     1/2 c  Hazelnuts
   1 1/2 c  Flour
     1/4 c  Unsweetened cocoa
     1/2 ts Salt
     1/2 c  Plus 2 tb unsalted butter
            = room temp
       7 tb Sugar
       1    Egg
       1    Egg yolk
     1/2 ts Vanilla
     1/3 c  Raspberry preserves
       1 ts Powdered sugar
   Recipe by: Seattle Times
      1.  Put the nuts in a small baking pan and toast in a preheated
   350-degree oven about 7 to 10 minutes, or until the skins start to crack.
   Cool slightly and put into a kitchen towel; rub together to remove the
    Cool completely.  Process in a food processor until finely ground. Set
      2.  Sift together the flour, cocoa and salt; set aside. With an electric
   mixer cream together the butter and sugar until fluffy. Add the egg, egg
   yolk and vanilla; mix to blend. Slowly add the flour mixture in 3
   additions, beating well after each addition. Add the nuts, mixing until
   well blended.
       3.  Roll the dough into 1-inch balls and place on 2 ungreased baking
   sheets.  Make an indentation with your thumb in the center of each cookie.
   Spoon a little of the raspberry preserves into the indentations. (It is
   easiest to use a 1/4 teaspoon measuring spoon.) 4. Bake in a preheated
   350-degree oven 12 minutes. Transfer to wire racks to cool. Just before
   serving, sift the powdered sugar lightly over the cookies. NOTES
   : The cookies can be frozen without the powdered sugar. Defrost and dust
   with the sugar just before serving.