Chocolate Thumbprint Cookies

Directions

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 to 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 ¼ 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.