Cookies
1 cup butter
3 tbsp sugar
1 tsp almond extract
2 cups flour
1/2 tsp salt
Cream the butter and sugar. Add the almond extract and beat well. Stir in the flour and salt. Roll into 1" balls. Place on ungreased cookie sheets. Make a thumbprint in the center of each dough ball. Bake 400 degrees for about 12 minutes, or until beginning to lightly brown around the edges. Let cool. Drop a little bit of frosting into the "well" of each cookie, made from your thumbprint. Once cooled, use a spoon to carefully fill the indentation of each cookie. See Frosting recipe below.
Martha Stewart Frosting
6 tbsp butter
1 cup semisweet chocolate chips
2 tbsp corn syrup
Melt the butter, chocolate chips, and corn syrup until smooth. Cool slightly and let stand until set. Use just a little bit of the frosting filling the indentations of each cookie. Top with a sliced or slivered almond and let cookies set. Store in a single layer in a covered container.
Original Frosting
1 cup pwd sugar
2 tbsp unsweetened cocoa pwd
2 tbsp hot water
1/2 tsp vanilla
Combine the ingredients and stir until smooth.