Holiday Chocolate Thumbprint Cookies

This weekend was spent experimenting with a new holiday cookie recipe that I had written down years ago but never pursued. If you could see my collection of  recipes torn out of magazines and handwritten you would know how easy it is for me to forget or lose a recipe!! Good grief, I really need to get organized which I have been telling myself for years. Maybe tomorrow.

These cookies are delightful but of course I find chocolate irresistible so they are actually doubly delightful. Who can resist a delicious Hershey Kiss inside a chocolate cookie with creamy buttery frosting.


 It took some experimenting to get the decorating to look good. I followed the directions exactly and they were pretty sad looking! The first batch was as plain as you can get and looked like my 4 year old granddaughter was in charge of decorating!! However, they tasted really good so I knew this was a winner and just needed to amp up the decorating. The directions are modified to reflect my steps for decorating.

I have no idea where the recipe originated from or even where I got it from but of course, why would I since I live blissfully in chaos!







They look so pretty plated. I think they would also look cute with the white & swirled Hershey kisses.







Print Recipe

Cookie Ingredients

1 stick of butter, softened
2/3 cup sugar
1 egg
1 Tablespoon of milk or cream
1 teaspoon of vanilla
1 cup flour
1/3 cup cocoa
1/4 teaspoon salt
40 Hershey Kisses

Directions

Preheat oven to 350 degrees F.
Mix butter and sugar together until thoroughly incorporated and creamy
Mix in egg
Add milk and vanilla and mix well
In a separate bowl stir together flour, cocoa and salt and then add to creamed mixture
Slowly add flour mixture to creamed mixture, beating as you add
Refrigerate dough for 20-30 minutes
Roll dough into 1 inch balls
Do not use thumb to make indentation instead use one of the wrapped Hershey Kisses to make an indentation in the middle of the ball, pressing down far enough that the kiss will sit snugly in the indent.
Bake for  10-11 minutes
Remove from oven and let cool on a rack for 5-6 minutes

Frosting Ingredients

1 cup powdered sugar
2 tablespoons butter, softened
4 teaspoons milk
1/2 teaspoon vanilla
Red food dye
Holiday small multi-colored ball sprinkles

Frosting and Decorating Directions

Mix butter and powdered sugar
Add milk and vanilla and mix until creamy
Fill a decorating bag and tip to fill the indentation with frosting (not too much or it bulges out too much when adding the kiss and not too little or it has too thin of an edge around the candy).
Gently press the kiss into the center of the frosting. Sprinkle the frosting around the edge of the cooking with sprinkles.
Note: because the cookies are slightly warm the frosting will get a little "melty" which gives it a pretty sheen when it pops up around the kiss.

Thank you for visiting our site, hope you enjoyed!

+Terri Henkels

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