Chocolate Thumbprints I recipe
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Ingredients
- ½ cup butter, softened ⅔ cup white sugar 2 tablespoons milk 1 egg 1 teaspoon vanilla extract 1 cup all-purpose flour ⅓ cup unsweetened cocoa powder ¼ teaspoon salt 1 cup finely chopped walnuts ½ cup confectioners' sugar 1 tablespoon butter, softened 2 teaspoons milk ¼ teaspoon vanilla extract 26 milk chocolate candy kisses, unwrapped
Nutrition Info
- 307 caloriescarbohydrate: 32.9 gcholesterol: 40.8 mgfat: 19 gfiber: 2.1 gprotein: 4.4 gsaturatedFat: 8.3 gservingSize: -sodium: 126 mgsugar: 16.5 gtransFat: : -unsaturatedFat: : -
Directions Chocolate Thumbprints I
Directions
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Beat 1/2 cup butter or margarine, white sugar, egg yolk, 2 tablespoons milk and 1 teaspoon vanilla until light and fluffy. Combine flour, cocoa and salt, gradually add to butter mixture. Cover and chill 1 hour or until firm enough to roll into balls.
Meanwhile, in a small bowl, lightly beat egg white.
Preheat oven to 350 degrees F (180 degrees C).
Shape dough into 1 inch 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 for 10-12 minutes or until center is set.
To Make the Filling: In a small bowl, combine 1/2 cup confectioner's sugar, 1 tablespoon of butter or margarine, 2 teaspoons of milk and 1/4 teaspoon of vanilla extract. Mix until smooth.
Spoon 1/4 teaspoon of the filling into each warm cookie, gently press a chocolate kiss (unwrapped) in the center. Carefully remove from baking sheet to wire racks to cool.