Chocolate Chip Thumbprints

Directions

1. 1
   Preheat oven to 375F.
2. 2
   In a large mixing bowl, knead together cookie dough and flour until combined.
3. 3
   Shape tablespoon-size pieces of dough into balls.
4. 4
   Place nuts in a shallow dish.
5. 5
   Place milk in another shallow dish.
6. 6
   Roll dough balls in milk and then in nuts.
7. 7
   Place balls 2 inches apart on an un-greased cookie sheet.
8. 8
   Press your thumb into the center of each ball to make an indentation.
9. 9
   Bake in preheated oven 10 12 minutes or until lightly browned.
10. 10
    Transfer to a wire rack and cool.
11. 11
    Place chocolate-hazelnut spread in a re-sealable plastic bag; snip off one of the corners.
12. 12
    Pipe spread into each indentation.
13. 13
    Sprinkle cookies with candy sprinkles.
14. 14
    To store: Place cookies in layers separated by waxed paper in an airtight container.
15. 15
    Store at room temp for up to 3 days.