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.
Yields
24 Cookies