Chestnut Cookies
Chestnut Cookies are the perfect little holiday (or any day) treat. These thumbprint style cookies have a hint of spice and a sweet chestnut filling nestled in the center.
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Ingredients
- 6 oz unsalted butter (room temperature)
- 3 oz granulated sugar (¼ cup plus 2 tablespoons)
- 2 egg yolks
- ½ teaspoon vanilla extract
- 3 ½ oz cake flour (¾ cup, see note )
- 2 ½ oz chestnut flour (¾ cup)
- ½ teaspoon ground cinnamon
- ⅛ teaspoon grated nutmeg
- ¼ teaspoon table salt
- 1 egg white (whisked)
- 4 oz chestnut spread (¼ cup)
Instructions
- Cream 6 oz unsalted butter with 3 oz granulated sugar until light and fluffy. Add 2 egg yolks and ½ teaspoon vanilla extract.
- Add 3 ½ oz cake flour 2 ½ oz chestnut flour, ½ teaspoon ground cinnamon, ⅛ teaspoon grated nutmeg and ¼ teaspoon table salt. Mix just until the flour is incorporated. Dump the dough out onto a lightly flour work surface and knead into a ball. Wrap the dough and refrigerate for at least 60 minutes or up to 2 days. The dough can be frozen for a month.
- Preheat the oven to 350 °F. Line a baking sheet with parchment paper or a silicone baking mat.
- Remove the dough from the refrigerator and use your hands to roll the dough into a 1” thick dowel.
- Slice the dowel into 1” long segments and roll each piece into a ball. Place the balls onto the prepared baking sheet leaving ½” between cookies. Use your thumb to make a deep indent in the middle of each cookie. Lightly brush the cookies with egg white. Spoon a ½ teaspoon of chestnut paste into the indentations.
- Bake until the cookies are just beginning to brown around the edges, about 8 minutes. Cool on the pan for 5 minutes then transfer to a rack to cool completely.
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Notes
If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.
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