Chocolate Thumbprints I

Ingredients

• Servings: 2
• 1/2 cup butter, softened
• 2/3 cup white sugar
• 2 tablespoons milk
• 1 egg
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1/4 teaspoon salt
• 1 cup finely chopped walnuts
• 1/2 cup confectioners' sugar
• 1 tablespoon butter, softened
• 2 teaspoons milk
• 1/4 teaspoon vanilla extract
• 26 milk chocolate candy kisses, unwrapped

Recipe

• 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.