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German Chocolate Thumbprint Cookies Recipe

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This recipe for German Chocolate Thumbprint Cookies is from Andrew's Family Favorite's, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Topping:
1 Cup Sugar
1 Cup Evaporated Milk
½ Cup Butter, Softened
1 Tsp Vanilla
3 Large Egg Yolks, Beaten
1 ½ Cups Flaked Coconut
1 ½ Cups Chopped Pecans

Cookies:
1 Pkg German Chocolate Cake Mix
1/3 Cup Butter, melted
Directions:
Directions:
In heavy 2-quart saucepan, combine sugar, milk, 1/2 cup butter, Vanilla and egg yolks; blend well. Cook over medium heat for 10- 13 minutes or until thickened and bubbly, stirring frequently. Stir in coconut and pecans. Remove from heat. Cool to room temperature.

Reserve 1 1/4 cups of topping mixture; set aside. In large bowl, combine cookie ingredients and remaining topping mixture; stir until thoroughly moistened.

Heat oven to 350 degrees, shape dough into 1 inch balls. Place 2 inches apart on ungreased cookie sheets. With thumb, make an indentation in center of each ball. Fill each indentation with rounded 1/2 tsp of reserved topping.

Bake for 10 – 13 minutes or until set. Cool 5 minutes, remove from cookie sheets. Cool completely.

 

 

 

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