CHOCOLATE THUMBPRINT COOKIES
My group of friends had a weekly "movie night" during winters on Martha's Vineyard, and we'd take turns making a chocolate treat to share. These terrific cookies were an instant success. Once they debuted, I had to make them many more times. -Laura Bryant German, W. Warren, Massachusetts
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 2-1/2 dozen.
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : Calories 117 calories, Fat 7g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 52mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 1g fiber), Protein 2g protein.
CHOCOLATE FUDGE THUMBPRINT COOKIES
Karo recipe that adds chocolate to all those wonderful thumbprint cookies. I looked through all 'zaar had, but didn't see one with chocolate and using Karo corn syrup.
Provided by AliciaGski
Categories Dessert
Time 42m
Yield 70 cookies
Number Of Ingredients 10
Steps:
- Preheat oven 325 degrees.
- Mix margarine, light brown sugar, and vanilla till smooth.
- Beat in 1/2 cup corn syrup and egg.
- Blend in 3 cups of flour and salt, adding more flour if necessary to make dough.
- You can refrigerate at this point for 48 hours.
- Roll dough into 1 inch balls, roll in nuts to coat.
- Place on ungreased sheet 2 inches apart. Press thumb into ball.
- Fill with prepared filling:.
- Warm 1/3 cup light corn syrup in saucepan or carefully in microwave.
- Add chocolate chips; heat and stir till melted and mixed.
- Let cool till you can handle it easily. Then put into pastry bag or sealable bag. (Cut SMALL snip from bottom corner).
- Fill hollow thumbprints with chocolate mix.
- Bake 10-12 minutes or till firm.
- Cool on wire rack.
Nutrition Facts : Calories 104.8, Fat 5.8, SaturatedFat 1.4, Cholesterol 3, Sodium 78.1, Carbohydrate 12.8, Fiber 0.7, Sugar 5.5, Protein 1.5
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