Ingredients Jump to Instructions ↓

  1. 1/2 cup butter, softened

  2. 2/3 cup sugar

  3. 1 egg, separated

  4. 2 tablespoons milk

  5. 1 teaspoon vanilla extract

  6. 1 cup all-purpose flour

  7. 1/3 cup baking cocoa

  8. 1/4 teaspoon salt

  9. 1 cup finely chopped walnuts FILLING:

  10. 1/2 cup confectioners' sugar

  11. 1 tablespoon butter, softened

  12. 2 teaspoons milk

  13. 1/4 teaspoon vanilla extract

  14. 26 milk chocolate kisses

Instructions Jump to Ingredients ↑

  1. 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.


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