Update my dinner status, I'm making this tonight.
18 chefs marked this as Favorite
Servings: 50 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
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.
