Chocolate Thumbprints Cookies
Taste of Home
- try a FREE ISSUE today!
A group of friends had a weekly "movie night" during winters on Martha's Vineyard, and we'd take turns making a chocolate treat to share. These terrific cookies were an instant success. Once they debuted, I had to make them many more times.
-Laura Bryant German, W. Warren, Massachusetts
SERVINGS: 12
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 25 min. + chilling Bake: 10 min. + cooling
Ingredients:
- 1/2 cup butter, softened
- 2/3 cup sugar
- 1 egg, separated
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/3 cup baking cocoa
- 1/4 teaspoon salt
- 1 cup finely chopped walnuts
- FILLING:
- 1/2 cup confectioners' sugar
- 1 tablespoon butter, softened
- 2 teaspoons milk
- 1/4 teaspoon vanilla extract
- 26 milk chocolate kisses
Directions:
In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in the egg yolk, milk and vanilla. Combine the flour, cocoa and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour or until or until easy to handle.
In a small bowl, whisk egg white until foamy. Shape dough into 1-in. balls; dip in egg white, then roll in nuts. Place on greased baking sheets. Using a wooden spoon handle, make an indentation in center of each cookie. Bake at 350° for 10-12 minutes or until center is set.
For filling, combine the confectioners' sugar, butter, milk and vanilla; stir until smooth. Spoon or pipe 1/4 teaspoon into each warm cookie; gently press a chocolate kiss in the center. Carefully remove from pans to wire racks to cool. Yield: 2 dozen.