1/2 c Butter or margarine,
-softened (1 stick)
2/3 c Sugar
1 Egg, separated
2 tb Milk
1 ts Vanilla extract
1 c All-purpose flour
1/3 c HERSHEY’S cocoa
1/4 ts Salt
1 c Chopped nuts
26 HERSHEY’S KISSES chocolates,
-HERSHEY’S HUGS chocolates,
-pecan halves or candied
-cherry halves
VANILLA FILLING
1/2 c Powdered sugar
1 tb Softened butter or margarine
2 ts Milk
1/4 ts Vanilla extract
In small mixer bowl, beat butter, sugar, egg yolk, milk and vanilla unti
light and 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″ balls. 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 10-12 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.
VANILLA FILLING: In small bowl, combine all ingredients; beat until smooth.
From
Yields
24 Cookies