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 |
VANILLA FILLING
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.