"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Chocolate Thumbprint Cookies Recipe

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This recipe for Chocolate Thumbprint Cookies, by , is from The Moffitt Employee Holiday Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Megan Cheek - Clinical Research Support Services
Added: Tuesday, September 22, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/2 c. butter
2/3 c. sugar
1 egg, separated
2 T. milk
1 tsp. vanilla
1 c. all purpose flour
1/3 c. cocoa
1/4 tsp. salt
1 c. chopped nuts
Vanilla filling (recipe follows):
In small mixing bowl combine 1/2 cup confectioners sugar, 1 tablespoon butter, softened, 2 teaspoons milk and 1/4 teaspoon vanilla. Beat until smooth.

26 unwrapped Hershey kisses, pecan halves or candied cherry halves

Directions:
Directions:
In small mixing bowl cream butter, sugar, egg yolk, milk, and vanilla. Combine flour, cocoa, and salt; blend into creamed mixture. Chill dough at least 1 hour or until firm enough to handle. Heat oven to 350 degrees. Shape dough into 1 inch balls. Beat egg white slightly. Dip each ball into egg white; roll in nuts. Place on lightly greased cookie sheet. Press thumb gently in center of each cookie. Bake 10-12 minutes or until set. As soon as cookies are removed from oven, spoon about 1/4 teaspoon filling in thumbprint. Gently press cookie kiss, pecan or cherry in center of each cookie. Carefully remove from cookie sheet; cool on wire rack. Makes about 2 dozen.

 

 

 

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