Cute chocolate thumbprint cookies with a chocolate kiss in the center. Hugs, pecan halves, or candied cherry halves can also be placed into the center for variety.
INGREDIENTS (for 2 servings):
- 1/2 cup butter, softened
- 2/3 cup white sugar
- 1 egg, separated
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/3 cup HERSHEY®'S Cocoa Powder
- 1/4 teaspoon salt
- 1 cup chopped walnuts
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- 26 HERSHEY®'S KISSES® Milk Chocolates
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- 1/2 cup confectioners' sugar
- 1 tablespoon butter, softened
- 2 teaspoons milk
- 1/4 teaspoon vanilla extract
PREPARATION:
Beat butter, sugar, egg yolk, milk and vanilla in medium bowl until light and 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.
Heat oven to 350 F. Lightly grease cookie sheet. 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.
Bake 10 to 12 minutes or until set. Meanwhile, prepare VANILLA FILLING. Remove wrappers from KISSES. Remove cookies from cookie sheet to wire rack; cool 5 minutes. Spoon about 1/4 teaspoon filling into each thumbprint. Gently press a KISS in center of each cookie. Cool completely. About 2 dozen cookies.
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.