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Chocolate Almond Thumbprints
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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)


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


Sliced almonds

How to make

  1. STEP 1

    Heat oven to 325°F.

  2. STEP 2

    Combine flour, cocoa, baking powder and salt in bowl; set aside.

  3. 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.

  4. 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.

  5. STEP 5

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

  6. 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.

  7. 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.

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