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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (21g)|
|Recipe Makes: 40|
|Calories from Fat: 50 (49%)|
|Amt Per Serving||% DV|
|Total Fat 5.5g||7 %|
|Saturated Fat 3g||15 %|
|Monounsaturated Fat 1.7g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 12.2mg||4 %|
|Sodium 112.4mg||4 %|
|Potassium 22.3mg||1 %|
|Total Carbohydrate 12.6g||4 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 12.2g|
|Protein 1g||1 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 102
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