; chilled ( 0.75 to 1) Recipe by: www.hersheys.com In large mixer bowl beat butter, sugar, egg and vanilla until light and fluffy. Stir together flour, cocoa and salt; blend into butter mixture. Add milk; beat until well blended. Stir in walnuts. Refrigerate dough at least 1 hour or until firm enough to handle. Heat oven to 180ºC . Lightly grease cookie sheet. Shape dough into 3 cm balls; place on prepared cookie sheet. Press thumb into center of each cookie. Bake 10 to dozen minutes or until set. Remove from cookie sheet to wire rack; cool. To serve, place about half teaspoonful filling in thumbprint; top with about 1 teaspoonful pie filling. Store cookies in refrigerator. About 3 dozen cookies. * VANILLA FILLING: In small bowl, combine 0.75 cup powdered sugar, 1 tablespoon plus 1 teaspoon softened butter or margarine, 2 to 3 teaspoons milk and half teaspoon vanilla extract; beat until smooth. * CHOCOLATE CREAM FILLING: In small mixer bowl, beat 1 package (3 oz.) cream cheese, softened and half cup powdered sugar until well blended. Add 2 tablespoons HERSHEY'S Cocoa and quarter teaspoon vanilla extract; beat until smooth.JMHershey's is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens. ----