Chocolate Thumbprints Cookies

Chocolate Thumbprints Cookies

Prep Time Prep: 25m Cook Time Cook: 10m Total Time Total: 35m

Yield: about 2-1/2 dozen.

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  • 1/2 cup butter, softened
  • 2/3 cup sugar
  • 1 large egg, separated
  • 2 tablespoons whole milk
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/3 cup baking cocoa
  • 1/4 teaspoon salt
  • 1 cup finely chopped walnuts
  • FILLING:
  • 1/2 cup confectioners' sugar
  • 1 tablespoon butter, softened
  • 2 teaspoons whole milk
  • 1/4 teaspoon vanilla extract
  • 24 milk chocolate kisses
  1. In 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 until easy to handle, about 1 hour., In 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° until center is set, 10-12 minutes., For 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.

Ingredients

  • 1/2 cup butter, softened
  • 2/3 cup sugar
  • 1 large egg, separated
  • 2 tablespoons whole milk
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/3 cup baking cocoa
  • 1/4 teaspoon salt
  • 1 cup finely chopped walnuts
  • FILLING:
  • 1/2 cup confectioners' sugar
  • 1 tablespoon butter, softened
  • 2 teaspoons whole milk
  • 1/4 teaspoon vanilla extract
  • 24 milk chocolate kisses

Instructions

  1. In 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 until easy to handle, about 1 hour., In 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° until center is set, 10-12 minutes., For 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.