| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Grains | Cookies, Chocolate, Hershey’s, 100th | 24 | Cookies | |
INGREDIENTS
| 1/2 | c | Butter or margarine, softened (1 stick) |
| 2/3 | c | Sugar |
| 1 | Egg, separated | |
| 2 | tb | Milk |
| 1 | ts | Vanilla extract |
| 1 | c | All-purpose flour |
| 1/3 | c | HERSHEY'S cocoa |
| 1/4 | ts | Salt |
| 1 | c | Chopped nuts |
| 26 | HERSHEY'S KISSES chocolates, HERSHEY'S HUGS chocolates, pecan halves or candied cherry halves | |
| 1/2 | c | Powdered sugar |
| 1 | tb | Softened butter or margarine |
| 2 | ts | Milk |
| 1/4 | ts | Vanilla extract |
INSTRUCTIONS
VANILLA FILLING 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 1" 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 1/4 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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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