Season's Best Thumbprint Cookies

Directions

In large mixer bowl beat butter, sugar, egg and vanilla until light and fluffy. Stir together flour, cocoa and salt; blend into butter mixture. Add milk; beat until well blended. Stir in walnuts. Refrigerate dough at least 1 hour or until firm enough to handle.

Heat oven to 350℉ (180℃). Lightly grease cookie sheet. Shape dough into 1-inch balls; place on prepared cookie sheet. Press thumb into center of each cookie. Bake 10 to 12 minutes or until set. Remove from cookie sheet to wire rack; cool.

To serve:

Place about ½ teaspoonful filling in thumbprint; top with about 1 teaspoonful pie filling. Store cookies in refrigerator. About 3 dozen cookies.

VANILLA FILLING:

In small bowl, combine ¾ cup powdered sugar, 1 tablespoon plus 1 teaspoon softened butter or margarine, 2 to 3 teaspoons milk and ½ teaspoon vanilla extract; beat until smooth.

CHOCOLATE CREAM FILLING:

In small mixer bowl, beat 1 package (3 oz.) cream cheese, softened and ½ cup powdered sugar until well blended. Add 2 tablespoons cocoa and ¼ teaspoon vanilla extract; beat until smooth.