Chocolate thumbprint cookies

Yield: 24 Cookies

Measure Ingredient
½ cup Butter or margarine, softened (1 stick)
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
26 HERSHEY'S KISSES chocolates, HERSHEY'S HUGS chocolates, pecan halves or candied cherry halves
½ cup Powdered sugar
1 tablespoon Softened butter or margarine
2 teaspoons Milk
¼ teaspoon Vanilla extract


In small mixer bowl, beat butter, sugar, egg yolk, milk and vanilla unti 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 10-12 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.

VANILLA FILLING: In small bowl, combine all ingredients; beat until smooth.

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