Almond Thumbprints with Chocolate Drizzle

3/4 pound (3 sticks) butter, softened
1 cup sugar
1 teaspoon vanilla extract
3 1/2 cups all-purpose flour
1/4 teaspoon kosher salt

Filling:
1 (8 ounce) can almond paste (solo brand or other)
3 cups confectioner’s sugar
2 egg whites
1 teaspoon vanilla

2 ounce good quality semi-sweet chocolate

1. In a large mixing bowl, using an electric mixer, combine the softened butter, sugar and vanilla. In another bowl, sift together the flour and the salt. Gradually mix the flour mixture into the butter mixture. Turn dough out onto a lightly floured surface and shape into a large disc; cover with plastic wrap and refrigerate for at least 30 minutes.

2. While dough is chilling, prepare the filling. In a large mixing bowl, using an electric mixer, break up the almond paste and combine with the confectioner’s sugar. Add the egg whites and vanilla, beating until combined; cover and refrigerate until ready to use.

3. Preheat oven to 350 degrees.

4. Roll the cookie dough into 1 inch balls and place 2 inches apart on an ungreased cookie sheet. Press a large indentation in the center of each cookie. Spoon or pipe a generous tablespoonful of the filling into each indentation.

5. Bake the cookies for 15-20 minutes or until lightly golden on the edges. Let cool for 1 minute before transferring to a wire rack to cool completely.


6. Melt the chocolate in a bowl over a simmering pot of water until smooth. Using a knife or a spoon drizzle the chocolate over the cooled cookies.

Yield: about 4 1/2 dozen cookies




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