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Tuesday, October 7, 2008

Chocolate Thumbprint Cookies


Another Fall Cookie here...and I promise, we do eat food that is good for you, but I haven't made anything new lately to blog about.

In addition to the Pumpkin Spice Hershey Kisses that are now out, I found a bag of the Candy Corn Hershey Kisses. They look so cute. It's a good thing they look cute, because I didn't care for the flavor much. I wouldn't buy another bag, but they were great for this recipe I found on Blake Bakes. These were fun to make and the kiss combined with the chocolate cookie was really good. I used the option of rolling in sugar before baking, instead of using the egg whites/nuts.

Source: Hersheys.com

Ingredients:
1/2 cup (1 stick) butter or margarine, softened
2/3 cup sugar
1 egg, separated
2 tablespoons milk
1 teaspoon vanilla extract
1 cup all-purpose flour
1/3 cup HERSHEY’S Cocoa
1/4 teaspoon salt
1 cup chopped nuts
VANILLA FILLING(recipe follows)
26 HERSHEY’S KISSES Brand Milk Chocolates or HERSHEY’S HUGS Brand Chocolates or pecan halves or candied cherry halves

Directions:
Beat butter, sugar, egg yolk, milk and vanilla in medium bowl until fluffy. Stir together flour, cocoa and salt; gradually add to butter mixture, beating until blended. Refrigerate dough at least 1 hour or until firm enough to handle.

Heat oven to 350°F. Lightly grease cookie sheet. Shape dough into 1-inch balls. With fork, beat egg white slightly. Dip each ball into egg white; roll in nuts. Place on prepared cookie sheet. Press thumb gently in center of each cookie.

Bake 10 to 12 minutes or until set. Meanwhile, prepare VANILLA FILLING. Remove wrappers from chocolate pieces. Remove cookies from cookie sheet to wire rack; cool 5 minutes. Spoon about 1/4 teaspoon filling into each thumbprint. Gently press chocolate piece in center of each cookie. Cool completely. About 2 dozen cookies.

VANILLA FILLING: Combine 1/2 cup powdered sugar, 1 tablespoon softened butter or margarine, 2 teaspoons milk and 1/4 teaspoon vanilla extract in small bowl; beat until smooth.

VARIATION: Omit egg white and chopped nuts. Roll balls in granulated sugar. Bake as directed.

Top with VANILLA FILLING and Hershey Kiss.

2 comments:

aiyna said...

These cookies taste decadent, yet are made with ingredients that have healthful benefits, oats, almonds, fruit and chocolate. The thumbprints are versatile as well use a different type of filling or different extracts to create a completely different cookie.
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Merylin


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Martina said...

Pulse almonds in a food processor until very finely ground, like coarse sand. Pour ground almonds into a pie pan or other shallow bowl and set aside. Beat chocolate frosting and butter in large bowl with a hand mixer until well blended. Stir in graham cracker crumbs and almond extract. Shape chocolate mixture into 1-inch balls. Roll each ball in almonds to coat. Place balls on a cookie sheet. Using your finger, make a deep indentation in the center of each ball. Fill the indentations with chocolate kiss candies. Refrigerate for thirty minutes, or until cold.
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Martina


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