Ingredients
- 26 hersheys kisses chocolates
- 1 stick
- 1 egg
- 140 gr nuts (chopped)
- 130 gr sugar
- 130 gr all purpose flour
- 110 gr butter
- 100 gr powdered sugar
- 30 ml milk
- 28 gr hersheys cocoa
- 14 gr softened butter
- 10 ml milk
- 5 gr vanilla extract
- 1 gr salt
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 3 cm 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 quarter 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.
