Chocolate Almond Thumbprints

Chocolate Almond Thumbprints
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These fudgy cookies, with a sweet almond frosting, are deliciously indulgent.
45 min
Prep Time
1:15
Total Time
42 cookies

Ingredients

Cookie

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
1
large Land O Lakes® Egg (yolk only)

Filling

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

Garnish

Sliced almonds

Directions

  1. Heat oven to 325°F. Combine flour, cocoa, baking powder and salt in bowl; set aside.
  2. 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.
  3. 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.
  4. Bake 10-11 minutes or until set. Cool 3 minutes on cookie sheet; remove to cooling rack. Cool completely.
  5. 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.
  6. 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 Tips

- 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
Cholesterol
20mg
Carbohydrates
16g
Protein
1g
Fat
6g
Sodium
65mg
Dietary Fiber
0g

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