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Chocolate Thumbprint Cookies

Chocolate Thumbprint Cookies

This is a new take on
an old favorite

1/2 cup butter, softened 2/3 cup sugar
1 egg, separated 2 tablespoons milk
1 teaspoon vanilla extract 1 cup all-purpose flour
1/3 cup baking cocoa 1/4 teaspoon salt
1 cup finely chopped walnuts
FILLING:
1/2 cup confectioners' sugar 2 teaspoons milk
1 tablespoon butter, softened 26 milk chocolate kisses
1/4 teaspoon vanilla extract

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 for 1 hour or until or until easy to handle. 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° for 10-12 minutes or until center is set.
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. Yield: 2 dozen.