 Chocolate Thumbprint Cookies
Makes about 2 dozen cookies
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Ingredients
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1/2
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cup (1 stick) butter or margarine, softened
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2/3
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cup sugar
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1
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egg, separated
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2
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tablespoons milk
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1
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teaspoon vanilla extract
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1
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cup all-purpose flour
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1/3
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cup HERSHEY'®S Cocoa
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1/4
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teaspoon salt
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1
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cup chopped nuts
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VANILLA FILLING (recipe follows)
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26
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HERSHEY'®S KISSES® Brand Milk Chocolates, HERSHEY'®S HUGS® Brand Chocolates
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Chocolates or pecan halves or candied cherry halves
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1. 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.
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2. 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.
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3. Bake cookies 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 1/4 teaspoon prepared filling into each thumbprint. Gently press chocolate piece onto top of each cookie. Cool completely.
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VANILLA FILLING
Combine 1/2 cup powdered sugar, 1 tablespoon softened butter or margarine, 2 teaspoons milk and 1/4 teaspoon vanilla extract in small bowl; beat until smooth.
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Variation
Omit egg white and chopped nuts. Roll balls in granulated sugar. Bake as directed. Top with VANILLA FILLING and pecan or cherry half.
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Vanilla Filling
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Ingredients
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1/2
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cup powdered sugar
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1
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tablespoon butter or margarine, softened
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2
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teaspoons milk
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1/4
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teaspoon vanilla extract
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Combine powdered sugar, butter, milk and vanilla in small bowl; beat until smooth.
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© The Hershey Company
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Printed
from fbnr.com
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