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Chocolate Almond Thumbprint Cookies Recipe

Chocolate Almond Thumbprint Cookies
Intermediate

Prep Time: 25 Minutes

Skill Level: Intermediate

Recipe Rating

Ingredients

  • 1 cup (2 sticks) butter or margarine
  • 2/3 cup sugar
  • 2 egg yolks
  • 1/2 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/4 cup HERSHEY'S Cocoa
  • 1/2 teaspoon salt
  • 1 cup finely chopped almonds
  • CHOCOLATE FILLING
  • 42 HERSHEY'S KISSES Brand Milk Chocolates with Almonds

Directions

  • 1. Heat oven to 350°F. Beat butter, sugar, egg yolks and vanilla until well blended. Stir together flour, cocoa and salt; gradually beat into butter mixture.
  • 2. Roll dough into 1-inch balls; roll balls in almonds. Place on ungreased cookie sheet. Press thumb gently in center of each cookie.
  • 3. Bake 18 to 20 minutes or until set. Remove from cookie sheet to wire rack. Cool completely.
  • 4. Prepare CHOCOLATE FILLING. Remove wrappers from chocolates. Spoon or pipe about 1/4 teaspoon filling into each thumbprint. Gently press candy in center of each cookie. Makes about 42 cookies.
  • CHOCOLATE FILLING: Combine 1/2 cup powdered sugar, 1 tablespoon HERSHEY'S Cocoa, 1 tablespoon softened butter, 2-1/2 teaspoons milk and 1/4 teaspoon vanilla extract in small bowl; beat until smooth.

Ratings & Reviews

    I made these this past Christmas for a change from ordinary thumbprint cookies and was not impressed. I baked them for only 15 minutes and they were very dry and crumbly. They were not good and I will not be making these again.
    These cookies were fun to make. I put the crushed almonds right into the cookie dough instead of sprinkling with them. Came out just as good. These cookies were sooo good I had to go back in the kitchen and make some more ( a double batch this time).
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