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These fudgy cookies, with a sweet almond frosting, are deliciously indulgent.
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.
Dietary Fiber: 0g
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/3679
© 2014 Land O'Lakes, Inc.
It’s October, which means Halloween planning is in full swing. Everywhere I go, I see Halloween decorations, Halloween costumes and (most importantly) Halloween candy. Every October 31st, our neighbors host a neighborhood Halloween party. The turnout is amazing.
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It’s October, which means Halloween planning is in full swing. Everywhere I go, I see Halloween decorations, Halloween costumes and (most importantly) Halloween candy. Every October 31st, our neighbors host a neighborhood Halloween party. The turnout is amazing. More ...
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