Anita's Almond Thumbprint Cookies with Fudge Topping
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 40
- 1/4 teaspoon salt
- 1 cup butter
- 1 teaspoon vanilla
- 1/2 cup sugar
- 1 teaspoon almond extract
- ----cookies----
- 2 cup all-purpose flour sifted
- 3/4 cup unblanched almonds grated
- Carbohydrate 12.5653209807692 g
- Cholesterol 12.212 mg
- Fat 5.52174196153846 g
- Fiber 0.392599038124084 g
- Protein 1.04065771153846 g
- Saturated Fat 2.99206515 g
- Serving Size 1 1 Serving (21g)
- Sodium 112.41175 mg
- Sugar 12.1727219426451 g
- Trans Fat 0.389981661538461 g
- Calories 102 calories
Preparation time: 45 minutes Baking time: 16 minutes 1. Heat oven to 350 degrees. For cookies, sift flour, sugar and salt into bowl. Cut in 1 cup butter with pastry blender until mixture resembles coarse crumbs. Blend in almonds and vanilla. Work mixture with fingers until a ball of dough is formed. Then shape into 1-inch balls. 2. Place balls on greased cookie sheets; make a depression in center of each cookie. Bake about 8 minutes; remove from oven. Dent again and bake about 8 minutes longer; cool. 3. Fill depressions in cookies with 3-Minute Microwave Fudge ********3-Minute Microwave Fudge Topping*** 1 lb powdered sugar (3 3/4 cups) 1/2 cup cocoa 1 stick margarine (1/2 cup) 1/4 cup milk 1 teaspoon vanilla 1/2 cup chopped nuts Combine sugar and cocoa in microwave-safe bowl. Place stick of margarine on top of sugar/cocoa mixture. Pour milk over all. DO NOT STIR. Microwave at high for 3 minutes Stir well and add vanilla and nuts. Place a spoonful on top of each thumbprint cookie. I came up with this recipe after my husband fell in love with the chocolate thumbprint cookies from HEB.
