Chocolate Thumbprints I

Ingredients

• 0.5 cups butter , softened
• 0.67 cups white sugar
• 2 tablespoons milk
• 1 egg
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 0.33 cups unsweetened cocoa powder
• 0.25 teaspoons salt
• 1 cup finely chopped walnuts
• 0.5 cups confectioners' sugar
• 1 tablespoon butter , softened
• 2 teaspoons milk
• 0.25 teaspoons vanilla extract
• 26 milks chocolate candy kisses , unwrapped

Instructions

1. 1

   Beat 1/2 cup butter or margarine, white sugar, egg yolk, 2 tablespoons milk and 1 teaspoon vanilla until light and fluffy. Combine flour, cocoa and salt; gradually add to butter mixture. Cover and chill 1 hour or until firm enough to roll into balls.

2. 2

   Meanwhile, in a small bowl, lightly beat egg white.

3. 3

   Preheat oven to 350 degrees F (180 degrees C).

4. 4

   Shape dough into 1 inch balls; dip in egg white, then roll in nuts. Place on greased baking sheets. Make an indentation with thumb in center of each cookie. Bake for 10-12 minutes or until center is set.

5. 5

   To Make the Filling: In a small bowl, combine 1/2 cup confectioner's sugar, 1 tablespoon of butter or margarine, 2 teaspoons of milk and 1/4 teaspoon of vanilla extract. Mix until smooth.

6. 6

   Spoon 1/4 teaspoon of the filling into each warm cookie; gently press a chocolate kiss (unwrapped) in the center. Carefully remove from baking sheet to wire racks to cool.