- 1/2 cup butter or margarine, 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
- 1/2 cup confectioners' sugar
- 1 tablespoon butter or margarine, softened
- 2 teaspoons milk
- 1/4 teaspoon vanilla extract
- 26 milk chocolate kisses, unwrapped
- In a mixing bowl, beat butter, sugar, egg yolk, milk and vanilla until light and fluffy. Combine flour, cocoa and salt; gradually add to creamed mixture. Cover and chill 1 hour or until firm enough to roll into balls.
- Meanwhile, in a small bowl, lightly beat egg white. Shape dough into 1-in. balls; dip in egg white, then roll in nuts. Place on greased baking sheets. Make an indentation with thumb in center of each cookie. Bake at 350° for 10-12 minutes or until center is set. Combine the first four filling ingredients in small bowl; mix until smooth. Spoon 1/4 teaspoon into each warm cookie; gently press a chocolate kiss in the center. Carefully remove from baking sheet to wire racks to cool. Yield: 2 dozen.
Reviews forChocolate Thumbprints Cookies
"Boy, did I ever mess up! I made the cookies as directed EXCEPT I used white chocolate kisses.BIG MISTAKE! They melted immediately into a puddle. Luckily I realized it right away, andI quickly switched to milk and dark chocolate kisses. Very successful. Will make again!See what happens when I try to be creative??"
"Very disappointed in these. They spread and did not hold their shape at all, even though I followed the directions carefully. I will not make these again. (BTW, I'm an experienced baker, so it wasn't beginners bad luck)."
"These were so so good.. Labor intensive for sure... The one thing I'd say is that 10-12 minutes (for me) was WAY OFF. I did 12 to be safe and I think they needed another 3 minutes at least. It has a consistency of a fudge when it's done. Not a cookie... But again, very tasty.. one is all you can eat!"
"Just made these for the first time with my grandsons, ages 8 and 11. Followed the recipe exactly and they turned out perfectly, just as in the picture. They were fun to make together and so delicious!"
"I made these for my book club, but I made 1/2" balls and semi-sweet choc. chips, they were a real hit. Loved them."
"I made 2 batches. The first, by mistake, I made 12 cookies instead of 24. That ended up working well. The second batch I made 24 cookies and cut the filling by half. I also reduced the sugar by not quite half throughout the recipe. That really made them taste as though I was using "dark chocolate." In addition, I used "dark chocolate" Kisses. Next time I'll make 12 with half the filling and reduced sugar and dark Kisses. The kids rated it a "keeper" to the Christmas cookie list. Thanks for sharing!"
"I had absolutely NO difficulties with this cookie. It turned out fabulous and was a "Hit" at the cookie exchange. Because one in our group eats no gluten, I used a gluten free flour I purchased at Costco, Namaste Perfect Flour Blend. It was perfect. (I even used it in my homemade brownies for our church bake sale!). Be sure your nuts are chopped well so after dipping the cookie ball in the egg white it is well coated with nuts. No one likes scrambled egg whites on their cookies."