Chocolate Thumbprint Cookies
1/2 cup (1 stick) 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 HERSHEY'S Cocoa
1/4 teaspoon salt
1 cup chopped nuts
VANILLA FILLING(recipe follows)
26 HERSHEY'S KISSES Brand Milk Chocolates or HERSHEY'S HUGS Brand Chocolates or
pecan halves or candied cherry halves
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°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
3. Bake 10 to 12 minutes or until set. Meanwhile, prepare VANILLA FILLING.
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. About 2
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
VARIATION: Omit egg white and chopped nuts. Roll balls in granulated sugar. Bake
as directed. Top with VANILLA FILLING and pecan or walnut half.