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.
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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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