Chocolate Almond Thumbprints
Chocolate Almond Thumbprints
These fudgy cookies, with a sweet almond frosting, are deliciously indulgent.
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45 min
Prep Time
1 hr 15 min
Total Time
42
cookies Ingredients
Cookie
1 12 cups all-purpose flour
12 cup unsweetened cocoa
12 teaspoon baking powder
14 teaspoon salt
1 cup Land O Lakes® Butter, softened
34 cup sugar
1 teaspoon vanilla
1 large Land O Lakes® Egg (yolk only)
Filling
3 cups powdered sugar
14 cup Land O Lakes® Butter, softened
12 teaspoon almond extract
Filling
2 to 3 tablespoons Land O Lakes® Half & Half
Garnish
Sliced almonds
How to make
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STEP 1
Heat oven to 325°F.
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STEP 2
Combine flour, cocoa, baking powder and salt in bowl; set aside.
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STEP 3
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.
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STEP 4
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.
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STEP 5
Bake 10-11 minutes or until set. Cool 3 minutes on cookie sheet; remove to cooling rack. Cool completely.
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STEP 6
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.
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STEP 7
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.
Tip #1
- If cookies spread too much, refrigerate dough about 30 minutes.
Tip #2
- 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.
120 Calories
6 Fat (g)
20 Cholesterol (mg)
65 Sodium (mg)
16 Carbohydrates (g)
0 Dietary Fiber
1 Protein (g)
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And don't forget to tag us @landolakesktchn.
