Yield: 24 Cookies
|½ cup||Butter or margarine, softened (1 stick)|
|1 teaspoon||Vanilla extract|
|1 cup||All-purpose flour|
|⅓ cup||HERSHEY'S cocoa|
|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|
|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.