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Chocolate Hazelnut Thumbprints
With a double shot of chocolate and hazelnut flavors, kids and adults will rave over these filled cookies:the expresso powder is optional, but it intensifies the chocolate flavor. 

Directions :
1. Preheat oven to 350F º.
2. Weigh or lightly spoon flour into a dry measuring cup level with a knife. Combine flour, sugar, cocoa, and salt stir with a whisk. Place butter in a large howl, and heat with a mixer at medium speed until light and fluffy (about 2 minutes). Stir egg yolks with a whisk, adding espresso, it desired.
Add the volk mixture and vanilla to butter; beat well. Add flour mixture to butter mixture heat at low speed just until combined.
3. Turn dough out onto a sheet of Wax paper, knead 6 times or until smooth and shiny. Shape dough into 28 (1-inch) balls! Roll sides of balls in nuts, pressing gently. Arrange balls 1 inch apart on baking sheets lined with parchment paper. Press thumb into center of each cookie, leaving an indentation. Bake, 1 batch at a time, at 350 º for 10 minutes. Remove cookies from pans cool completely on wire racks. Spoon a scant ½ teaspoon hazelnut chocolate spread into center of each cookie. Yield; 28 cookies (serving size: 1 cookie).