Season's best thumbprint cookies
3 dozen
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Butter or margarine (one stick); softened |
| ⅔ | cup | Sugar |
| 1 | Egg | |
| 1 | teaspoon | Vanilla extract |
| 1 | cup | All-purpose flour |
| ⅓ | cup | Cocoa |
| ¾ | cup | Powdered sugar |
| 1 | tablespoon | Plus 1 ts butter or margarine; softened |
| 3 | ounces | Cream cheese; softened |
| ½ | cup | Powdered sugar |
| ¼ | teaspoon | Salt |
| 2 | tablespoons | Milk |
| 1 | cup | Chopped walnuts |
| Vanilla Filling or Chocolate Cream Filling | ||
| ¾ | cup | To 1 c cherry pie filling; |
| ;chilled | ||
| 2 | teaspoons | To 3 ts milk |
| ½ | teaspoon | Vanilla extract |
| 2 | tablespoons | Cocoa |
| ¼ | teaspoon | Vanilla extract |
Directions
COOKIES
VANILLA FILLING
CHOCOLATE CREAM FILLING
Cookies: In large mixer bowl beat butter, sugar, egg, and vanilla until light and fluffy. Stir together flour, cocoa, and salt; blend into butter mixture. Add milk; beat until well blended. Stir in walnuts. Refrigerate dough at least 1 hour or until firm enough to handle. Heat oven to 350F. Lightly grease cookie sheet. Shape dough into 1-inch balls; place on prepared cookie sheet. Press thumb into center of each cookie. Bake 10 to 12 minutes or until set. Remove from cookie sheet to wire rack; cool. To serve, place about ½ ts filling in thumbprint; top with about 1 ts pie filling. Store cookies in refrigerator.
Vanilla Filling: In small bowl, combine all ingredients; beat until smooth.
Chocolate Cream Filling: In small mixer bowl, beat cream cheese and powdered sugar until well blended. Add cocoa and vanilla extract; beat until smooth.
Submitted By NANCY VAINE On 10-24-94