Thumbprint Cookies

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Thumbprint Cookies :
1/2 cup Hazelnuts, blanched and peeled
1/2 cup Almonds, blanched and peeled
8 Tbsp. Sugar, divided
1/2 cup Butter, room temperature
1 Egg yolk
1 tsp. Lemon peel, grated
1 Tbsp. Lemon juice, fresh
1 cup Flour
1 tsp. Cinnamon
1/4 tsp. Cloves
1 cup Apricot Preserves

Place nuts and 2 tablespoons of the sugar in the blender or processor bowl and grind until like fine dry bread crumbs. Set aside. In a medium bowl cream butter and remaining sugar until fluffy. Beat in egg yolk, lemon peel and lemon juice. Stir flour, cinnamon and cloves into the sugar nut mixture and mix well. Wrap in plastic wrap and refrigerate for 1 hour or until firm enough to handle.

Form generous teaspoons of dough into 1 inch balls and place 2 inches apart on a ungreased baking sheet. Dent the top of each with your finger. Bake at 375 degrees F for 10-12 minutes or until lightly browned on the bottom and barely firm to the touch. Cool on rack. Fill the indentation with Apricot Preserves. Yield: 4 dozen cookies.

NOTE: To skin nuts, plunge them in boiling water for 5-8 minutes. Drain and pinch skin.

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