Chocolate Thumbprint Cookies Recipe

Ingredients
<br>- 1/2 cup butter, softened
<br>- 2/3 cup white sugar
<br>- 1 egg, separated
<br>- 2 tablespoons milk
<br>- 1 teaspoon vanilla extract
<br>- 1 cup all-purpose flour
<br>- 1/3 cup HERSHEY®'S Cocoa Powder
<br>- 1/4 teaspoon salt
<br>- 1 cup chopped walnuts
<br>- 26 HERSHEY®'S KISSES® Milk Chocolates
<br>- 1/2 cup confectioners' sugar
<br>- 1 tablespoon butter, softened
<br>- 2 teaspoons milk
<br>- 1/4 teaspoon vanilla extract
<br><p></p>Directions
<br>step 1: Beat butter, sugar, egg yolk, milk and vanilla in medium bowl until light and 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.
<br>step 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.
<br>step 3: Bake 10 to 12 minutes or until set. Meanwhile, prepare VANILLA FILLING. Remove wrappers from KISSES. Remove cookies from cookie sheet to wire rack; cool 5 minutes. Spoon about 1/4 teaspoon filling into each thumbprint. Gently press a KISS in center of each cookie. Cool completely. About 2 dozen cookies.
<br>step 4: 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.
<br>


Ingredients
- 1/2 cup butter, softened
- 2/3 cup white sugar
- 1 egg, separated
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/3 cup HERSHEY®'S Cocoa Powder
- 1/4 teaspoon salt
- 1 cup chopped walnuts
- 26 HERSHEY®'S KISSES® Milk Chocolates
- 1/2 cup confectioners' sugar
- 1 tablespoon butter, softened
- 2 teaspoons milk
- 1/4 teaspoon vanilla extract

Directions
step 1: Beat butter, sugar, egg yolk, milk and vanilla in medium bowl until light and 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.
step 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.
step 3: Bake 10 to 12 minutes or until set. Meanwhile, prepare VANILLA FILLING. Remove wrappers from KISSES. Remove cookies from cookie sheet to wire rack; cool 5 minutes. Spoon about 1/4 teaspoon filling into each thumbprint. Gently press a KISS in center of each cookie. Cool completely. About 2 dozen cookies.
step 4: 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.

Mastodon Share