Chocolate Kiss Thumbprint Recipes

CHOCOLATE THUMBPRINTS

Steps:

• Heat oven to 350 degrees. In the bowl of an electric mixer fitted with the paddle attachment, beat together 1 stick butter, sugar, salt, and vanilla on medium-high speed until smooth, about 2 minutes. Beat in flour, beginning on low speed and increasing to medium high.
• Roll dough by teaspoonfuls into balls, and place 1 inch apart on an ungreased baking sheet. Bake for 10 minutes, remove from oven, and press thumb into tops of cookies to make indentations. Return to oven, and bake until light brown on the edges, 7 to 9 minutes more. Remove to a wire rack to cool.
• Combine chocolate, 4 tablespoons butter, and corn syrup in a small heat-proof bowl. Set over a pot of simmering water; stir occasionally until melted and smooth. Allow to cool slightly. When cookies are cool, fill the thumbprints with the chocolate mixture.

CHOCOLATE THUMBPRINT KISS COOKIES RECIPE - (4.2/5)

Steps:

• Beat butter with sugar in medium bowl until well blended. Beat in egg yolk, milk, and vanilla. In a separate bowl, stir together flour, cocoa, and salt. Gradually add dry ingredients to butter mixture, beating until blended. Stir in morsels. Refrigerate dough for 1 hour or until firm. Heat oven to 350°F. Shape dough into 1-inch balls, roll balls in granulated sugar, place on cookie sheet. Press thumb gently in the center of each cookie. Bake 8 to 10 minutes. While baking unwrap kisses. When cookies are done, remove from oven and immediately and gently press unwrapped kisses into each thumbprint indention. Dust cookies with powdered sugar. Best served warm.

CHOCOLATE THUMBPRINT COOKIES

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.

CHOCOLATE THUMBPRINTS I

Steps:

• 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.
• Meanwhile, in a small bowl, lightly beat egg white.
• Preheat oven to 350 degrees F (180 degrees C).
• 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.
• 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.
• 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.

THUMBPRINT KISSES

Steps:

• Cream the butter and sugar together. Add the egg yolks and vanilla and mix well. Mix in the flour then knead in the finely chopped walnuts. Cover and chill dough for 1 hour.
• Preheat oven to 350 degrees F (175 degrees C).
• Roll chilled dough into 1 inch balls and place on ungreased cookie sheets. Make a thumbprint in the middle of each cookie.
• Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes.
• In a small pan over medium heat melt the caramels and the light cream together. Stir until smooth. Spoon 1/2 teaspoon o the caramel into the thumbprint of each warm cookie then top with a chocolate kiss.

CHOCOLATE KISS THUMBPRINT

Steps:

• 1. Heat oven to 350 degrees.
• 2. Grease baking sheet with butter flavored shortening.
• 3. Set aside.
• 4. Combine butter flavored shortening, sugar, milk, vanilla and egg yolk.
• 5. Beat at medium speed of electric mixer until well blended.
• 6. Add melted chocolate and mix well.
• 7. Combine flour and salt.
• 8. Add to chocolate mixture and mix well until well blended.
• 9. Form dough into 1 inch balls.
• 10. Beat egg white slightly with fork and coat balls with egg white.
• 11. Roll in chopped nuts.
• 12. Place 2 inches apart on baking sheet.
• 13. Press thumb gently in center of each cookie.
• 14. Bake at 350 degrees for 7 minutes.
• 15. Remove from oven.
• 16. Place chocolate kiss in each thumbprint and return to oven for 1 more minute.
• 17. Remove to cooling rack. (Makes 2 1/2 dozen 2 inch cookies.)

CHOCOLATE THUMBPRINTS II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a medium bowl, cream the butter and sugar together. Stir in 2 egg yolks, melted chocolate, and vanilla. Sift together the flour and salt; stir into the creamed mixture.
• In a small bowl, slightly beat the remaining egg whites. Roll dough into walnut sized balls. Dip balls into the egg whites, then roll in sugar (or chopped nuts if desired). Place the cookies onto the prepared cookie sheets and make a small indentation in the center with your thumb. Bake for 10 to 12 minutes in the preheated oven. When the cookies come out, press a chocolate kiss into the center of each one. Let stand, and then spread the chocolate candy like frosting, if desired.