Shelly's Recipe

CHOCOLATE ALMOND BUTTONS

Category: Cookies

1 1/3 cup flour
1/3 cup unsweetened cocoa powder
1/4 tsp salt
1 cup blanched almond paste
1/2 cup plus 1 1/2 tbsp softened butter, divided
1/4 cup light corn syrup
1 tsp vanilla extract
3 (1 oz) squares semi-sweet chocolate
2/3 cup blanched whole almonds, toasted

Stir dry ingredients; reserve. Cream almond paste and 1/2 cup butter until smooth. Beat in corn syrup and vanilla. Beat in dry ingredients, scraping sides of bowl occasionally, until well-blended. Shape into 3/4 inch balls.

Place on a lightly greased cookie sheet; indent center of cookies with finger. Bake at 350 for 8-10 minutes. (Cookies will be soft but will become firm as the cool.)

Filling: In a double-boiler, stir chocolate and remaining 1 1/2 tbsp butter over simmering water until melted and smooth. With a spoon, drizzle small amount of mixture into center of each cookie. Press an almond into chocolate on each cookie and allow the chocolate to harden.