Chocolate Kiss Thumbprint
Yield
30 cookiesPrep
30 minCook
8 minReady
38 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter
or shortening |
|
| ½ | cup |
sugar
|
|
| 1 | tablespoon |
milk
|
|
| ½ | teaspoon |
vanilla extract
|
|
| 1 | each |
eggs
separated |
|
| 1 | ounce |
unsweetened chocolate
melted and cooled |
|
| 1 | cup |
all-purpose flour
|
|
| ¼ | teaspoon |
salt
|
|
| ¾ | cup |
nuts
chopped |
|
| 30 | each |
chocolate kisses
unwrapped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter
or shortening |
|
| 118 | ml |
sugar
|
|
| 15 | ml |
milk
|
|
| 2.5 | ml |
vanilla extract
|
|
| 1 | each |
eggs
separated |
|
| 28.9 | ml/g |
unsweetened chocolate
melted and cooled |
|
| 237 | ml |
all-purpose flour
|
|
| 1.3 | ml |
salt
|
|
| 177 | ml |
nuts
chopped |
|
| 3E+1 | each |
chocolate kisses
unwrapped |
*
|
Directions
- Heat oven to 350℉ (180℃).
Grease baking sheet with butter.
Set aside.
- Combine butter, sugar, milk, vanilla and egg.
Beat at medium speed of electric mixer until well blended.
Add melted chocolate.
Mix well.
- Combine flour and salt.
Add to chocolate mixture.
Mix until well blended.
Form dough into 1 inch balls.
- Beat egg white slightly with fork.
Coat balls with egg white.
Roll in chopped nuts.
Place 2 inches apart on baking sheet.
Press thumb gently in center of each cookie.
- Bake at 350℉ (180℃) F for 7 minutes.
Remove from oven.
Place chocolate kiss in each thumbprint.
Return to oven for 1 more minute.
Remove to cooling rack.
