CHOCOLATE THUMBPRINT COOKIES
1/2 c Butter or margarine, softened
2/3 c Sugar
1 Egg, separated
2 tablespoons Milk
1 teaspoon Vanilla extract
1 cup All-purpose flour
1/3 cup cocoa
1/4 teaspoon Salt
1 cup Chopped nuts
26 HERSHEY'S KISSES chocolates, HERSHEY'S HUGS chocolates,
pecan halves or candied cherry halves
VANILLA FILLING:
1/2 cup Powdered sugar
1 tablespoon Softened butter or margarine
2 teaspoons Milk
1/4 teaspoon Vanilla extract
In small mixer bowl, beat butter, sugar, egg yolk, milk and vanilla 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. Heat oven to 350'F.
Lightly grease cookie sheet. Shape dough into 1" balls. 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 1/4 teaspoon filling into each
thumbprint. Gently press chocolate piece in center of each cookie. Cool
completely.
VANILLA FILLING: In small bowl, combine all ingredients; beat until smooth.
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