A chocolate cookie that is rolled in nuts, with thumbprint filled with white icing and topped with a chocolate kiss.
Ingredients
- butter: 0.5 cup (softened)
- white sugar: 0.66667 cup
- milk: 2 Tbsp
- egg: 1 piece
- vanilla extract: 1 tsp
- all-purpose flour: 1 cup
- unsweetened cocoa powder: 0.33333 cup
- salt: 0.25 tsp
- walnuts: 1 cup (finely chopped)
- confectioners' sugar: 0.5 cup
- butter: 1 Tbsp (softened)
- milk: 2 tsp
- vanilla extract: 0.25 tsp
- milk chocolate candy kisses, unwrapped: 26 piece
Metric Conversion
Stages of cooking
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Beat 1/2 cup butter or margarine, white sugar, egg yolk, 2 tablespoons milk and 1 teaspoon vanilla until light and fluffy. Combine flour, cocoa and salt; gradually add to butter mixture. Cover and chill 1 hour or until firm enough to roll into balls.
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Meanwhile, in a small bowl, lightly beat egg white.
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Preheat oven to 350 degrees F (180 degrees C).
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Shape dough into 1 inch balls; dip in egg white, then roll in nuts. Place on greased baking sheets. Make an indentation with thumb in center of each cookie. Bake for 10-12 minutes or until center is set.
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To Make the Filling: In a small bowl, combine 1/2 cup confectioner's sugar, 1 tablespoon of butter or margarine, 2 teaspoons of milk and 1/4 teaspoon of vanilla extract. Mix until smooth.
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Spoon 1/4 teaspoon of the filling into each warm cookie; gently press a chocolate kiss (unwrapped) in the center. Carefully remove from baking sheet to wire racks to cool.
