Shortbread Thumbelinas

Total Time: 39 mins Preparation Time: 25 mins Cook Time: 14 mins

Ingredients

• 2 1/2 cups flour
• 1 cup finely chopped toasted almond, divided
• 1/4 teaspoon salt
• 1 1/4 cups butter, softened
• 1 cup powdered sugar, sifted
• 1 teaspoon vanilla extract
• 3/4 cup semisweet chocolate morsel
• 3 tablespoons whipping cream

Recipe

• 1 combine flour, 1/2 cup almonds, and salt; set aside.
• 2 beat butter until creamy; gradually add powdered sugar, beating until light and fluffy.
• 3 add flour mixture to butter mixture gradually, beating just until blended. stir in vanilla.
• 4 cover dough, and chill 1 hour.
• 5 shape dough into 1-inch balls; roll balls in remaining 1/2 cup almonds. place about 1 inch apart on lightly greased baking sheets; gently press an indentation into center of each cookie with thumb.
• 6 bake at 350° for 14 minutes or until set; remove from pans to wire racks to cool completely.
• 7 chocolate filling: combine chocolate morsels and cream in a microwave-safe glass measuring cup. microwave on high 30 seconds. whisk until smooth. cool 20 minutes, and stir well; cool 8 more minutes.
• 8 spoon or pipe about 1/2 teaspoon chocolate filling into indentation of each cooled cookie.