Chocolate Almond Thumbprints

Chocolate Almond Thumbprints

These fudgy cookies, with a sweet almond frosting, are deliciously indulgent.

45 min. prep time
42 cookies
000 Ratings



1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup Land O Lakes® Butter, softened
3/4 cup sugar
1 teaspoon vanilla


3 cups powdered sugar
1/4 cup Land O Lakes® Butter, softened
1/2 teaspoon almond extract


Sliced almonds


Heat oven to 325°F. Combine flour, cocoa, baking powder and salt in bowl; set aside.

Combine 1 cup butter, sugar and vanilla in large bowl. Beat at medium speed until creamy. Add egg yolk, continue beating until well mixed. Add flour mixture; beat at low speed until well mixed.

Shape dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheet. Make small indentation in center of each cookie with thumb or back of teaspoon.

Bake 10-11 minutes or until set. Cool 3 minutes on cookie sheet; remove to cooling rack. Cool completely.

Combine all filling ingredients except half & half in medium bowl. Beat at medium speed, scraping bowl often and gradually adding enough half & half for desired piping consistency.

Spoon filling into large disposable pastry bag fitted with large star tip. Pipe filling into indent in each cookie. Insert 5 sliced almonds sideways in a spiral pattern into filling.

Recipe Tip

- If cookies spread too much, refrigerate dough about 30 minutes.

- If you don’t have a pastry bag, spoon filling into large resealable plastic food bag. Snip off one corner of bag; pipe filling into center of each cookie.

Nutrition Facts (1 cookie)

Calories: 120

Fat: 6g

Cholesterol: 20mg

Sodium: 65mg

Carbohydrates: 16g

Dietary Fiber: 0g

Protein: 1g

Recipe #15018©2012Land O'Lakes, Inc.

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