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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 1 |
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Ingredients:
2 1/2 cups all-purpose flour |
1 cup finely chopped toasted almonds, divided |
1/4 teaspoon salt |
1 1/4 cups butter, softened |
1 cup powdered sugar, sifted |
1 teaspoon vanilla extract |
chocolate filling |
Directions:
1. Combine flour, 1/2 cup almonds, and salt; set aside.
2. Beat butter at medium speed with an electric mixer until creamy; gradually add powdered sugar, beating until light and fluffy.
3. Add flour mixture to butter mixture gradually, beating just until blended. Stir in vanilla.
4. Cover dough, and chill 1 hour.
5. Shape dough into 1-inch balls; roll balls in remaining 1/2 cup almonds. Place about 1 inch apart on lightly greased baking sheets; gently press an indentation into center of each cookie with thumb.
6. Bake at 350° for 14 minutes or until set; remove from pans to wire racks to cool completely.
7. Spoon or pipe about 1/2 teaspoon Chocolate Filling into indentation of each cooled cookie.
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