posted by Becky 11-29-99 7:17 PM
Jam Filled Chocolate Thumbprint Cookies
1 c. butter
1/2 c. sugar
2 Tbsp. water
1 tsp. vanilla
1 egg yolk
2 c. flour
1/2 tsp. baking powder
1/3 c. cocoa
1 egg white
1/2 c. finely chopped nuts
Preheat oven to 350° F.
Cream together butter, sugar, water, vanilla and egg yolk.
Sift together and add flour, baking powder and cocoa.
Form into balls the size of a walnut. Roll in slightly beaten egg whites, then in walnuts.
Bake at 350 degrees for 5 minutes. Remove from oven; put thumbprint in each ball (use something small and round if too hot for thumb). Return to oven for 8 to 10 minutes. Fill the prints with chocolate icing or jam or jelly.
Cookie Option: Use one whole egg and omit water and egg white.
Chocolate Thumbprint Cookies
1/2 c. butter
2/3 c. sugar
1 egg, separated
2 Tbsp. milk
1 tsp. vanilla
1 c. unsifted all-purpose flour
1/4 tsp. salt
1 c. chopped nuts
1/2 c. confectioners sugar
1 Tbsp. butter
2 tsp. milk
1/4 tsp. vanilla
26 chocolate kisses
Cream butter, sugar, egg yolk, milk and vanilla in a small mixing bowl. Combine flour, cocoa and salt; blend into creamed mixture. Chill dough at least 1 hour or until firm enough to handle.
Preheat to 350.
Roll dough into 1-inch balls.
Beat egg white and dip balls in and then roll in nuts. Place on lightly greased cookie sheet. Press thumb gently in center of each cookie.
Bake at 350 degrees for 10 to 12 minutes or until set.
As soon as cookies are taken from oven, spoon in 1/4 teaspoon filling in thumbprint.
Gently press an unwrapped kiss in center of each cookie. Remove from cookie sheet, cool on wire rack.
To make filling: thoroughly combine all ingredients.
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