Chocolate Hazelnut Thumbprint Cookies
8 T Earth Balance (or coconut oil)
1/4 c + 2 T sugar
1/2 c dried unsweetend coconut
1/2 t bourbon vanilla
1 1/4 c whole wheat pastry flour or white spelt flour
2 pinches of sea salt (1/8 t or so)
(to be added after refrigeration)
2 T whole hazelnuts, chopped
2 T chocolate chips, chopped
(chop and mix together the two above ingredients).
Cream fat (earth balance or coconut oil) with sugar. Add vanilla and coconut, then add flour and salt. The dough will be a little crumbly; you may even have to mix with your hands-I did. Roll dough into a ball, wrap in plastic wrap; and refrigerate for at least an hour.
Preheat the oven to 350. Spray a cooking sheet lightly with canola oil. Use a [measuring] tablespoon to form cookies. Make an indentation with your thumb if it's smallish, or your first finger if it's not. I formed all the cookies first; then use a 1/4 t measuring spoon to place as much of the hazelnut/chocolate mixture into the indentations in the cookies. Bake the cookies for 11 minutes; and allow them to cool for at least 5 minutes before you eat one.
Here's a cell phone picture...because I've misplaced my camera cord yet again.