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PREPARATION: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° 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 1/4 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. Makes 24 cookies Note from Candy: More Thumbprint Cookies Slow Cooker Recipes | Casseroles | Main Recipe Index Related Recipes |
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