"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

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.

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


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

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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