Chocolate Hazelnut Thumbprints

A rich, chocolatey cookie…hard to eat just one!

Makes 28 cookies ( 3 points + each)

1 c. flour
1 c. powdered sugar
⅓ c. unsweetened cocoa
¼ tsp. salt
½ c. butter, softened
2 large egg yolks
1 tsp. instant espresso ( optional)
½ tsp. vanilla
⅓ c. finely chopped hazelnuts, toasted
⅓ c. chocolate hazelnut spread ( such as Nutella)

Whisk together first four ingredients.
Place butter in a large mixing bowl and beat until fluffy. Add egg yolks and espresso and vanilla. Add flour mixture to butter mixture and beat until just combined. Turn onto wax paper and knead until dough sticks together. Form dough into 28 balls and roll in hazelnuts. Place on cookie sheets coated with cooking spray or lined with parchment paper. Make a small indentation in the center of each cookie with your thumb. Bake at 350 for 10 minutes. Cool completely on wire racks. Fill each indentation with about ½ tsp. Nutella.

adapted from "Cooking Light"