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Chocolate Thumbprints Cookies

My 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

12 ServingsPrep: 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 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

2 of 2

Chocolate Thumbprints Cookies (continued)

Directions (continued)

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.

Nutrition Facts: 1 serving (2 each) equals 307 calories, 18 g fat (8 g saturated fat), 43 mg cholesterol, 152 mg sodium, 33 g carbohydrate, 2 g fiber, 5 g protein.