| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
|
Choco4 |
24 |
servings |
INGREDIENTS
| 1/2 |
c |
Butter or margarine; softened |
| 2/3 |
c |
Sugar |
| 1 |
|
Egg; separated |
| 2 |
tb |
Milk |
| 1 |
ts |
Vanilla extract |
| 1 |
c |
All-purpose flour |
| 1/3 |
c |
Baking cocoa |
| 1/4 |
ts |
Salt |
| 1 |
c |
Walnuts; finely chopped |
|
|
FILLING |
| 1/2 |
c |
Confectioner's sugar |
| 1 |
tb |
Butter or margarine; softened |
| 2 |
ts |
Milk |
| 1/4 |
ts |
Vanilla extract |
| 26 |
|
Milk chocolate kisses; unwrapped |
INSTRUCTIONS
In a mixing bowl, beat butter, sugar, egg yolk, milk and vanilla until
light and fluffy. Combine flour, cocoa and salt; gradually add to
creamed mixture. Cover and chill 1 hour or until firm enough to roll
into balls. Meanwhile, in a small bowl, lightly beat egg white. Shape
dough into 1-in. 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 at 350'F for 10-12 minutes or until center is set.
Combine the first four filling ingredients in a small bowl; mix until
smooth. Spoon 1/4 teaspoon into each warm cookie, gently press a
chocolate kiss in the center. Carefully remove from baking sheet to
wire racks to cool. Yield: about 2 dozen.
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