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Thumbprint cookies are so easy and fun to make. I made them a lot of times before but with strawberry jam. They are so buttery! Since I couldn’t find any jam lying around the fridge, I decide to spice these things up a little with melted dark chocolate and chopped almonds! Today’s baking project was especially fun because I got the help from a special little helper.  Her little thumb was the perfect size for the thumbprint. She also did a great job rolling all the balls in chopped almonds. Thanks for your help, can’t wait till our next baking session ;).

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Chocolate almond thumbprint cookies (Adapted from Soupbelly)

Ingredients:

1 cup of butter, room temperature (slightly melted)
½ cup of sugar
2 eggs, room temperature
1 tsp of vanilla extract
Pinch of salt
2 cups of flour
1 cup of chopped almonds
10-15 mini blocks of Swiss Delice dark chocolate (from Costco!) or use any chocolate for melting

Directions:

  1. Cream the butter and sugar on high speed for about 3 minutes.
  2. Separate the eggs. Add the yolks and vanilla extract to the butter mixture. Place the egg whites in a shallow dish on the side and whisk them until bubbly and frothy (the egg whites will be used to keep the nuts on the cookies).
  3. Add the flour and salt. Mix until just combined. Place the dough in the fridge for 30 minutes and preheat the oven to 350 degrees F.
  4. Roll the dough into balls about 1 inch in diameter. Dip the balls into the egg whites then roll them into the nuts until covered. Place the balls on parchment lined cookie sheets.
  5. Press down with your thumb to make a small well in the center of the cookie. Do not press too hard or the cookie will fall apart.
  6. Melt the chocolate in the double broiler over medium heat. Leave it aside (don’t let it cool too much or else it will turn chunky! If that happens, just re-melt it.)
  7. Bake for 12-15 minutes or until slightly firm. Allow to cool for a few minutes on the cookie sheet to firm up. Fill it up with melted chocolate! Move them to a wire rack to finish cooling.

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