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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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A chocolate topped thumbprint cookie. Ingredients:
1 cup butter |
1/4 cup white sugar |
1/2 teaspoon almond extract |
2 cups all-purpose flour |
1/2 teaspoon salt |
1 cup confectioners' sugar |
2 tablespoons unsweetened cocoa powder |
1 tablespoon hot water |
1/2 teaspoon vanilla extract |
Directions:
1. Preheat oven to 375 degrees F (190 degrees C).
2. Cream butter or margarine and 1/4 cup white sugar until light and fluffy. Blend in almond extract. Add flour and salt; mix well.
3. Shape rounded teaspoonfuls of dough into balls. Place on ungreased cookie sheet. Flatten middle of dough ball with thumb print. Bake 8 - 10 minutes or until golden brown around edges. Let cool.
4. To make Frosting: combine confectioner's sugar and cocoa. Add water and vanilla and mix well. Place chocolate frosting into thumb print indention of cooled cookies.
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