Chocolate Chip Thumbprints

From better homes & garden's 2004 christmas cookie magazine

Preheat oven to 375f.

In a large mixing bowl , knead together cookie dough and flour until combined.

Shape tablespoon-size pieces of dough into balls.

Place nuts in a shallow dish.

Place milk in another shallow dish.

Roll dough balls in milk and then in nuts.

Place balls 2 inches apart on an un-greased cookie sheet.

Press your thumb into the center of each ball to make an indentation.

Bake in preheated oven 10 12 minutes or until lightly browned.

Transfer to a wire rack and cool.

Place chocolate-hazelnut spread in a re-sealable plastic bag.

Snip off one of the corners.

Pipe spread into each indentation.

Sprinkle cookies with candy sprinkles.

To store: place cookies in layers separated by waxed paper in an airtight container.

Store at room temp for up to 3 days.

refrigerated chocolate chip cookie dough, hazelnuts, milk, nutella, candy sprinkles