Ingredients Jump to Instructions ↓

  1. 1/2 c Butter or margarine,

  2. -softened (1 stick) 2/3 c Sugar

  3. 1 Egg, separated

  4. 2 tb Milk

  5. 1 t Vanilla extract

  6. 1 c All-purpose flour

  7. 1/3 c HERSHEY'S cocoa

  8. 1/4 t Salt

  9. 1 c Chopped nuts

  10. 26 HERSHEY'S KISSES chocolates,

  11. -HERSHEY'S HUGS chocolates, -pecan halves or candied -cherry halves --VANILLA FILLING-- 1/2 c Powdered sugar

  12. 1 tb Softened butter or margarine

  13. 2 t Milk

  14. 1/4 t Vanilla extract

Instructions Jump to Ingredients ↑

  1. 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.


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