Prep 15 mins
Cook 11 mins
This recipe was a finalist in the 1952 Pillsbury Bake-off! Yummy!
- 4 ounces sweet baking chocolate
- 2 tablespoons milk
- 1⁄4 cup sugar
- 3⁄4 cup margarine or 3⁄4 cup butter, softened
- 2 teaspoons vanilla
- 2 cups all-purpose flour
- 1⁄4 teaspoon salt
- 1 (3 1/2 ounce) package almond paste
- Heat oven to 350*.
- In small saucepan over low heat, melt chocolate in milk, stirring occasionally until smooth.
- In large bowl, beat 1/4 cup sugar and margarine until light and fluffy.
- Blend in chocolate mixture and vanilla.
- Stir in flour and salt; mix well.
- Using rounded teaspoonfuls of dough, shape into ball.
- Place 2 inches apart on ungreased cookie sheets.
- Make an indentation in center of each cookie.
- Fill each with scant 1/4 tsp.
- almond paste; press dough around filling to cover.
- Bake at 350* for 9 to 11 minutes or until set.
- Remove from cookie sheets; roll in sugar.
- Cool completely.
- Yield: 4 dozen cookies.
We loved these cookies! I used Baker's German chocolate and unsalted butter for the batter, and I tossed them in granulated sugar while they were still very warm. While the cookies did take some time to assemble, they weren't difficult to make (the dough was very pliant). These will make a great addition to a Christmas cookie tray. Thanks for sharing!
Sorry, but the taste of these just met with very mixed reviews in my house. DH liked them quite a bit, but my sister really disliked them. I thought they were okay, but a bit more effort than I like to put in for something that I think is just okay. Worth a try though. Thanks anyway.