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Hazelnut Thumb Print Cookie with Date Filling:

Cookie Batter

• 1 egg
• 5 Tablespoons 100% real unsalted butter melted (I prefer Kate’s Homemade Butter brand)
• 2/3 cup raw honey
• 1 Tablespoon Vanilla Ext.
• 1/2 teaspoon baking soda
• 1/8 teaspoon salt
• 2 cups Hazelnut flour
• 3/4 cup coconut flour

Date Filling

• 1 1/2 cups whole pitted unsweetened dates
• 2 cups water

In a saucepan over medium heat bring the dates and water to a boil.  Turn heat to low and simmer for couple of minutes.  Remove saucepan from the stove.  Let the dates soak and cool down for about 15 to 20 minutes.  Drain the water off into a separate bowl.  Reserve the date water for later.  Place the dates in blender or small food processor (I like those little mini food processors for my date paste). Blend dates until smooth.  You might need to add a little bit of the date water if needed for a smoother paste.

Preheat oven to 350 degrees F.  Grease a cookie sheet with butter or line with parchment paper.

Mix all ingredients together in a bowl.  The batter will be moist.  Roll the batter into small 1/2-inch balls.  Place the balls on greased or lined cookie sheet evenly spaced.  Take your thumb and gently indent the raw cookie ball.  Fill each indentation of cookie with about 1/4 teaspoon of date filling.

Bake about 12 mins. or until golden brown.  Allow to cool.

Yield about 20 to 25 cookies