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Chocolate Almond Filled Chocolate Sugar Cookies Recipe

Ingredients

  • 2/3 cup butter
  • 1 cup sugar
  • 1 egg
  • 1-1/2 teaspoons vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1/2 cup HERSHEY'S Cocoa
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup buttermilk or sour milk*
  • 1/3 cup almond slices
  • Additional sugar
  • 1 cup HERSHEY'S Spreads Chocolate with Almond or HERSHEY'S Spreads Chocolate

Directions

  • 1. Heat oven to 350°F. Line cookie sheet with parchment paper or lightly grease.
  • 2. Beat butter and sugar in large bowl until well blended. Add egg and vanilla; beat until fluffy. Stir together flour, cocoa, baking soda and salt. Add alternately with buttermilk to butter mixture. Drop by rounded teaspoons about 2 inches apart onto prepared cookie sheet. Lightly press several almond slices on top of half of the cookies.
  • 3. Bake 9 to 11 minutes or until cookie springs back when touched lightly in center. Place cookie sheet on wire rack; sprinkle cookie tops with additional sugar, if desired. Cool slightly; remove from cookie sheet to wire rack. Cool completely.
  • 4. Spread about 2 teaspoons chocolate spread onto flat side of one plain cookie. Place flat side of almond topped cookie on top making a sandwich. Makes about 20 filled cookies.
  • * To sour milk: Use 1 teaspoon white vinegar plus milk to equal 1/3 cup.
  • Variation: Stir 1/4 cup coarsely chopped toasted almond slices into HERSHEY'S Spreads Chocolate.
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