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Chocolate Thumbprint 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 chocolate thumbprint cookies were an instant success. Once they debuted, I had to make them many more times. —Laura Bryant German, W. Warren, Massachusetts
Ingredients
- 1/2 cup butter, softened
- 2/3 cup sugar
- 1 large egg, separated, room temperature
- 2 tablespoons 2% 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 2% milk
- 1/4 teaspoon vanilla extract
- 24 milk chocolate kisses
Directions
- 1. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. 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 until easy to handle, about 1 hour.
- 2. Preheat oven to 350°. 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 until center is set, 10-12 minutes.
- 3. 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 completely.
Nutrition Facts
1 cookie: 117 calories, 7g fat (3g saturated fat), 16mg cholesterol, 52mg sodium, 13g carbohydrate (8g sugars, 1g fiber), 2g protein.
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