Chocolate Almond Butter Thumbprint Cookies Food

CHOCOLATE THUMBPRINT COOKIES

Chocolate Thumbprint Cookies image

Provided by Sandra Lee

Categories dessert

Time 20m

Yield 48 cookies

Number Of Ingredients 6

Ingredients

1 cup very finely ground almonds
1 (16-ounce) container dark chocolate frosting
4 tablespoons (1/2 stick) butter, at room temperature
2 1/2 cups graham cracker crumbs
1/2 teaspoon pure almond extract
48 chocolate kiss candies (recommended: Hershey's)

Steps:

Pulse almonds in a food processor until very finely ground, like coarse sand. Pour ground almonds into a pie pan or other shallow bowl and set aside. Beat chocolate frosting and butter in large bowl with a hand mixer until well blended. Stir in graham cracker crumbs and almond extract. Shape chocolate mixture into 1-inch balls. Roll each ball in almonds to coat. Place balls on a cookie sheet. Using your finger, make a deep indentation in the center of each ball. Fill the indentations with chocolate kiss candies. Refrigerate for 30 minutes, or until cold.

ALMOND THUMBPRINT COOKIES

Almond Thumbprint Cookies image

A delightful almond flavored thumbprint cookie and very pretty if you tint the icing with a little food color!

Provided by Theresa P

Categories Dessert

Time 40m

Yield 2 dozen

Number Of Ingredients 9

Ingredients

1/4 cup sugar
1 cup butter (do not substitute margarine)
2 cups flour
1 teaspoon almond extract
1/4 teaspoon salt
1 cup finely chopped pecans
1 cup powdered sugar
1 teaspoon melted butter
1 teaspoon almond extract

Steps:

For cookies:.
Cream butter and sugar.
Beat in the flour, extract and salt.
Stir in the pecans.
Shape dough into 1-inch balls and place on ungreased cookie sheet.
Make thumbprint in each cookie.
Bake at 300°F for 20-30 minutes.
Let cool.
For Icing:.
Mix all Icing ingredients and thin with a little milk if needed , to make a smooth icing . You may add a drop or two of food color to tint the icing . Fill cooled cookies with icing.

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