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German Chocolate Thumbprints

“These make a pretty holiday presentation if they are placed in red or gold foil candy cups or on a red or gold foil doily.” —Donna Marie Ryan, Topsfield, Massachusetts

48 ServingsPrep: 45 min. Bake: 10 min./batch + cooling

Ingredients

1/2 cup semisweet chocolate chips
1 tablespoon shortening
1/2 cup butter, softened
3/4 cup sugar
1 egg
1 tablespoon strong brewed coffee
1 teaspoon vanilla extract
2 cups all-purpose flour
1 tablespoon baking cocoa
1 teaspoon baking powder
1/4 teaspoon salt
FILLING:
3/4 cup flaked coconut, toasted
3/4 cup chopped pecans, toasted
1 teaspoon vanilla extract
4 to 6 tablespoons sweetened condensed milk
DRIZZLE:
1/2 cup semisweet chocolate chips
1 tablespoon shortening

Directions

In a microwave, melt chips and shortening; stir until smooth. Set
aside. In a large bowl, cream butter and sugar until light and
fluffy. Beat in the egg, coffee, vanilla and melted chocolate
mixture. Combine the flour, cocoa, baking powder and salt; gradually

2 of 2

German Chocolate Thumbprints (continued)

Directions (continued)

add to creamed mixture and mix well.
Roll into 1-in. balls. Place 2 in. apart on greased baking sheets.
Using the end of a wooden spoon handle, make an indentation in the
center of each ball. Bake at 350° for 6-8 minutes or until firm.
Remove to wire racks to cool completely.
Meanwhile, for filling, in a small bowl, combine the coconut, pecans
and vanilla. Stir in enough milk to form a stiff mixture. Fill
cookies with filling, a rounded teaspoonful in each. Melt chips with
shortening; stir until smooth. Drizzle over cookies. Store in an
airtight container. Yield: 4 dozen.

Nutrition Facts: 1 cookie equals 97 calories, 6 g fat (3 g saturated fat), 10 mg cholesterol, 42 mg sodium, 11 g carbohydrate, 1 g fiber, 1 g protein.