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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
  • Total Time
    Prep: 45 min. Bake: 10 min./batch + cooling
  • Makes
    4 dozen

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 sweetened shredded 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 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.
Nutrition Facts
1 each: 97 calories, 6g fat (3g saturated fat), 10mg cholesterol, 42mg sodium, 11g carbohydrate (7g sugars, 1g fiber), 1g protein.
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