Oooh these are rich and tasty. If you have a penchant for hazelnuts, these treats from Vegan Cookies Invade Your Cookie Jar are definitely up your alley. Like all the others I've tried in this small, but wonderful book, these cookies are a snap to make and easy to alter.
I've made lots of different vegan and ovo-lacto thumbprints over the years, but the more I make them, the more partial I am to the vegan variety. While I'm not a huge fan of hazelnuts (much bigger fan of pistachios and pecans), I really enjoyed the buttery, distinctively nutty flavor of these cookies.
Recently, a friend and I made these using agave nectar rather than the brown sugar called for in the original recipe (on page. 198). We also used an orange apricot Trader Joe's fruit spread instead of the raspberry jam. My friend and I agreed that the spread made the cookies. They completely set off the richness while adding a citrus zip. I suppose they would do equally well with an orange or other citrus marmalade.
Because we didn't do much different from the original recipe, I really can't reprint it here. Instead, I'll tell you what we differently1. We used agave nectar for the brown sugar. 2. We made our own hazelnut butter by grinding up hazelnuts in the food processor with a small amount of canola oil. 3. We used orange apricot fruit spread for the raspberry jam. 4. We dropped the oven temperature by 25 degrees F.
All that to say, if you don't already have VCIYCJ, you should definitely invest the ~$12 to get it. It's not a lot to pay for loads of great recipes to turn to again and again.