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Chocolate Thumbprints I

4

30 min

Chocolate Thumbprints I

Chocolate Thumbprints I Photo 1

Time

30 min

Serving

12 persons

Calories

307

Rating

4.00★ (16)

Cuisine

Author: Victoria Buriak
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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  1. 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.
    Chocolate Thumbprints I Photo 2
  2. Meanwhile, in a small bowl, lightly beat egg white.
    Chocolate Thumbprints I Photo 3
  3. Preheat oven to 350 degrees F (180 degrees C).
    Chocolate Thumbprints I Photo 4
  4. 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.
    Chocolate Thumbprints I Photo 5
  5. 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.
    Chocolate Thumbprints I Photo 6
  6. 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.
    Chocolate Thumbprints I Photo 7

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