No jelly here, this gem of a thumbprint cookie has chocolate-filled centers.

Chocolate Drop Thumbprints

1 cup butter

1/4 cup granulated sugar

1/2 teaspoon almond extract

2 cups all-purpose flour

1/2 teaspoon salt

1 cup powdered sugar

2 tablespoons unsweetened baking cocoa

1 tablespoon hot water

1/2 teaspoon vanilla extract

1. Heat oven to 375°F (190°C).
2. In mixing bowl, cream butter and sugar until light and fluffy. Blend in almond extract. Stir in flour and salt; mixing well.
3. Shape into 1-inch balls. Place on ungreased baking sheets. Press thumb in center of each.
4. Bake 8 to 10 minutes or until golden brown around edges. Transfer to wire racks to cool.
5. Combine the powdered sugar and cocoa in a small bowl. Add water and vanilla and mix well. Spoon chocolate mixture into "thumb print" of cooled cookies.

Makes 5 dozen.