| 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. Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
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