chocolate thumbprints cookies
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This is a recipe that was in my Taste of Home Magazine by Laura Bryant German, W. Warren, Massachusetts. These are a great twist on your standard thumbprint cookies with jam/jelly. The recipe called for walnuts, but we don't care for them and us pecans.
yield
24 cookies
prep time
25 Min
cook time
10 Min
method
Bake
Ingredients For chocolate thumbprints cookies
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1/2 cbutter, softened
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2/3 csugar
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1egg, separated
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2 Tbspmilk
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1 tsppure vanilla extract
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1 call purpose flour
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1/3 cbaking cocoa
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1/4 tspsalt
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1 cpecans, in pieces
- FILLING:
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1/2 cconfectioners' sugar
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1 Tbspbutter, softened
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2 tspmilk
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1/4 tsppure vanilla extract
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26milk chocolate kisses
How To Make chocolate thumbprints cookies
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1In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg yolk, milk and vanilla. Combine the flour, cocoa and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour or until or until easy to handle.
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2In a small bowl, whisk egg white until foamy. Shape dough into 1-in. balls; dip in egg white, then roll in nuts. Place on greased baking sheets. Using a wooden spoon handle, make an indentation in center of each cookie. Bake at 350° for 10-12 minutes or until center is set.
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3For filling, combine the confectioners' sugar, butter, milk and vanilla; stir until smooth. Spoon or pipe 1/4 teaspoon into each warm cookie; gently press a chocolate kiss in the center. Carefully remove from pans to wire racks to cool.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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