Chocolate Thumbprint Cookies

From HERSHEY’S

Makes about 24 cookies

 

Thumbprint cookies are easy to make and is a fun food project for the kiddos.

INGREDIENTS

1/2 cup butter or margarine (1 stick), softened

2/3 cup sugar

1 egg, separated

2 tablespoons milk

1 teaspoon vanilla extract

1 cup all-purpose flour

1/3 cup HERSHEY’S Cocoa

14 teaspoon salt

1 cup nuts, chopped

26 HERSHEY’S KISSES Brand Milk Chocolates or HERSHEY’S HUGS Brand Candies

 

FOR THE VANILLA FILLING

1/2 cup powdered sugar

1 tablespoon butter or margarine, softened

2 teaspoons milk

1/4 teaspoon vanilla extract

 

DIRECTIONS

1.Beat butter, sugar, egg yolk, milk and vanilla in medium bowl until fluffy. Stir together flour, cocoa and salt; gradually add to butter mixture, beating until blended. Refrigerate dough at least 1 hour or until firm enough to handle.

2.Heat oven to 350 degrees. Lightly grease cookie sheet or line with parchment paper. Shape dough into 1-inch balls. With fork, beat egg white slightly. Dip each ball into egg white; roll in nuts. Place on prepared cookie sheet. Press thumb gently in center of each cookie.

3.Bake 10 to 12 minutes, or until set. Meanwhile, prepare VANILLA FILLING (recipe below). Remove wrappers from chocolate pieces. Remove cookies from cookie sheet to wire rack; cool 5 minutes. Spoon about 1/4 teaspoon filling into each thumbprint. Gently press chocolate piece in center of each cookie. Cool completely.

 

VANILLA FILLING

Combine 1/2 cup powdered sugar, 1 tablespoon softened butter or margarine, 2 teaspoons milk, and 1/4 teaspoon vanilla extract in small bowl; beat until smooth.

 

VARIATION: Omit egg white and chopped nuts. Roll balls in granulated sugar. Bake as directed. Top with Vanilla Filling and pecan or cherry half.

 

Find this recipe and more holiday treats at hersheyland.com