Hazelnut Cookie

Buttery and nutty eggless hazelnut cookies with a sweet jam-filled center. These melt-in-the-mouth treats combine roasted hazelnuts with hints of lemon and vanilla—perfect with tea or as a festive dessert.

Preparation Time: 20 minutes Cooking Time: 12–15 minutes Total Time: 35 minutes Servings: 20–24 cookies

Ingredients

• 2/3 cup Sugar
• 1 cup Butter (softened)
• 2 tsp Vanilla Essence
• 1 tsp Grated Lemon Peel
• 2 tbsp Milk or 2 tbsp Curd (egg substitute)
• 2 1/4 cups Refined Flour (Maida)
• 1 1/2 cups Ground Hazelnuts
• 1/2 cup Jam (any flavor)

Method

1. Preparation

   • Preheat the oven to 160°C (325°F).
   • Line a baking tray or leave it ungreased as preferred.

2. Cream Butter and Sugar

   • In a bowl, beat butter and sugar until light and fluffy.

3. Add Flavorings

   • Add vanilla essence, grated lemon peel, and milk (or curd).
   • Mix well until combined.

4. Prepare Dough

   • Add flour and ground hazelnuts to the mixture.
   • Mix to form a soft dough.

5. Shape Cookies

   • Roll the dough into small 1–1.25 inch balls.
   • Place them on the baking tray, spacing about 2 inches apart.

6. Create Indentations

   • Gently press the center of each cookie with your thumb to create a cavity.

7. Bake

   • Bake for 12–15 minutes or until edges turn light golden brown.

8. Cool and Fill

   • Allow cookies to cool completely.
   • Fill each cavity with about 1/2 teaspoon jam.