Great American Chocolate Thumbprint Cookies

Directions

In a large mixing bowl, cream butter, sugar, egg yolk, milk and vanilla until light and fluffy.

Combine flour, cocoa and salt in a separate bowl; gradually add to creamed mixture, stirring until well blended. Cover and chill cookie dough for one hour, or until firm enough to shape into balls.

In a small bowl, lightly beat egg white.

Shape chilled dough into 1-inch balls, dip in egg white, then roll in chopped nuts.

Make an indentation with thumb in center of of each cookie.

Bake at 350℉ (180℃) F for 10 to 12 minutes, or until center is just set.

Combine the first four filling ingredients in a bowl; mix until smooth.

Spoon about ¼ teaspoon of filling into each warm cookie indentation, and gently press a chocolate kiss in the center.

Carefully remove chocolate thumbprint cookies from baking sheet to wire racks to cool.

Simply delicious.