chocolate thumbprints cookies
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.
No Image
prep time
25 Min
cook time
10 Min
method
Bake
yield
24 cookies
Ingredients
- 1/2 cup butter, softened
- 2/3 cup sugar
- 1 - egg, separated
- 2 tablespoons milk
- 1 teaspoon pure vanilla extract
- 1 cup all purpose flour
- 1/3 cup baking cocoa
- 1/4 teaspoon salt
- 1 cup pecans, in pieces
- FILLING:
- 1/2 cup confectioners' sugar
- 1 tablespoon butter, softened
- 2 teaspoons milk
- 1/4 teaspoon pure vanilla extract
- 26 - milk chocolate kisses
How To Make chocolate thumbprints cookies
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Step 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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Step 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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Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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