Season's Best Thumbprint Cookies
Butter or margarine
Your choice of FILLING
Cherry pie filling
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 F. 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 1/2
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 3/4 cup powdered sugar, 1
tablespoon plus 1 teaspoon softened butter or margarine, 2 to 3
teaspoons milk and 1/2 teaspoon vanilla extract; beat until smooth.
CHOCOLATE CREAM FILLING: In small mixer bowl, beat 1 package (3 oz.)
cream cheese, softened and 1/2 cup powdered sugar until well blended.
Add 2 tablespoons HERSHEY'S Cocoa and 1/4 teaspoon vanilla extract;
beat until smooth. Hershey's is a registered trademark of Hershey
Foods Corporation. Recipe may be reprinted courtesy of the Hershey
Meal-Master format by Karen Mintzias