Chocolate Almond Filled Chocolate Sugar Cookies
By Eat More Chocolate Team Cookies Baking
June 9, 2015
- Prep: 30 mins
Line cookie sheet with parchment paper or lightly grease.
Beat butter and sugar in large bowl until well blended.
Add egg and vanilla; beat until fluffy. Stir together flour, cocoa, baking soda and salt.
Add alternately with buttermilk to butter mixture.
Drop by rounded teaspoons about 2 inches apart onto prepared cookie sheet. Lightly press several almond slices on top of half of the cookies.
Bake 9 to 11 minutes or until cookie springs back when touched lightly in center. Place cookie sheet on wire rack; sprinkle cookie tops with additional sugar, if desired. Cool slightly; remove from cookie sheet to wire rack.
Spread about 2 teaspoons chocolate spread onto flat side of one plain cookie.
Place flat side of almond topped cookie on top making a sandwich.
Makes about 20 filled cookies.
To sour milk: Use 1 teaspoon white vinegar plus milk to equal 1/3 cup.
1-1/2 teaspoons vanilla extract
1/3 cup buttermilk or sour milk
1 cup HERSHEY'S Spreads Chocolate with Almond or HERSHEY'S Spreads Chocolate