A chocolate topped thumbprint cookie.
INGREDIENTS (for 3 servings):
- 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
Preheat oven to 375 degrees F (190 degrees C).
Cream butter or margarine and 1/4 cup white sugar until light and fluffy. Blend in almond extract. Add flour and salt; mix well.
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.
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.