Chocolate Almond Thumbprint Cookies
One word for these..DIVINE!!!
Chocolate Almond Thumbprint Cookies - Heat oven to 350 degrees Fahrenheit and remove wrappers from 42 HERSHEY’S KISSES Milk Chocolates with Almonds.
Beat one cup of softened butter, 2/3 cup of sugar, two egg yolks and 1/2 teaspoon of vanilla extract together until well blended.
Stir together two cups of flour, 1/4 cup of HERSHEY’S Cocoa and 1/2 teaspoon of salt; gradually beat into the butter mixture.
Roll dough into one-inch balls and roll balls in chopped almonds (one cup of finely chopped almonds will be needed).
Place on ungreased cookie sheet and press thumb gently into the center of each cookie.
Bake 18-to-20 minutes or until set.
Remove from cookie sheet and cool completely.
Prepare chocolate filling by combining 1/2 cup of powdered sugar, one tablespoon of HERSHEY’S Cocoa, one tablespoon of softened butter and 2-1/2 teaspoons of milk and 1/4 teaspoon of vanilla extract in a small bowl. Beat mixture until smooth.
Spoon or pipe about 1/4 teaspoon of chocolate filling into each thumbprint.
Gently press one HERSHEY’S KISSES Milk Chocolates with Almonds into the center of each cookie.
Recipe makes about 3-1/2 dozen cookies.
Chocolate Almond Thumbprint Cookies - Heat oven to 350 degrees Fahrenheit and remove wrappers from 42 HERSHEY’S KISSES Milk Chocolates with Almonds.
Beat one cup of softened butter, 2/3 cup of sugar, two egg yolks and 1/2 teaspoon of vanilla extract together until well blended.
Stir together two cups of flour, 1/4 cup of HERSHEY’S Cocoa and 1/2 teaspoon of salt; gradually beat into the butter mixture.
Roll dough into one-inch balls and roll balls in chopped almonds (one cup of finely chopped almonds will be needed).
Place on ungreased cookie sheet and press thumb gently into the center of each cookie.
Bake 18-to-20 minutes or until set.
Remove from cookie sheet and cool completely.
Prepare chocolate filling by combining 1/2 cup of powdered sugar, one tablespoon of HERSHEY’S Cocoa, one tablespoon of softened butter and 2-1/2 teaspoons of milk and 1/4 teaspoon of vanilla extract in a small bowl. Beat mixture until smooth.
Spoon or pipe about 1/4 teaspoon of chocolate filling into each thumbprint.
Gently press one HERSHEY’S KISSES Milk Chocolates with Almonds into the center of each cookie.
Recipe makes about 3-1/2 dozen cookies.
Comments on This Recipe
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Permalink Reply by Leslie Delemeester on -
In my version the cookie balls are rolled in the left over egg whites before going into the nuts. Either way this is a great looking and tasting cookie. A few of these added to a plate of more routine cookies really perks up the plate.
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