Chocolate Thumbprint Cookies
Ingredients
- ½ cup butter or margarine, softened
- ⅔ cup sugar
- 1 egg separated
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ⅓ cup HERSHEY’S Cocoa
- ¼ teaspoon salt
- 1 cup chopped nuts
- VANILLA FILLING recipe below
- 26 HERSHEY’S KISSES Brand Milk Chocolates or HERSHEY’S HUGS Brand Chocolates, or pecan halves or candied cherry halves
Instructions
- Beat butter, sugar, egg yolk, milk and vanilla in medium bowl until fluffy.
- Stir together flour, cocoa and salt; gradually add to butter mixture, beating until blended.
- Refrigerate dough at least 1 hour or until firm enough to handle.
- Heat oven to 350°F.
- Lightly grease cookie sheet.
- Shape dough into 1-inch balls.
- With fork, beat egg white slightly.
- Dip each ball into egg white; roll in nuts.
- Place on prepared cookie sheet.
- Press thumb gently in center of each cookie.
- Bake 10 to 12 minutes or until set.
- Meanwhile, prepare VANILLA FILLING.
- Remove wrappers from chocolate pieces.
- Remove cookies from cookie sheet to wire rack; cool 5 minutes.
- Spoon about ¼ teaspoon filling into each thumbprint.
- Gently press chocolate piece in center of each cookie.
- Cool completely.
Notes / Tips / Wine Advice:
VANILLA FILLING:
Combine ½cup powdered sugar, 1 tablespoon softened butter or margarine, 2 teaspoons milk and ¼ teaspoon vanilla extract in small bowl; beat until smooth.
VARIATION:
Omit egg white and chopped nuts. Roll balls in granulated sugar. Bake as directed. Top with VANILLA FILLING and pecan or walnut half.
