Season's best thumbprint cookies

3 dozen

Ingredients

Quantity Ingredient
½ cup Butter or margarine (one stick); softened
⅔ cup Sugar
1 Egg
1 teaspoon Vanilla extract
1 cup All-purpose flour
⅓ cup Cocoa
¾ cup Powdered sugar
1 tablespoon Plus 1 ts butter or margarine; softened
3 ounces Cream cheese; softened
½ cup Powdered sugar
¼ teaspoon Salt
2 tablespoons Milk
1 cup Chopped walnuts
Vanilla Filling or Chocolate Cream Filling
¾ cup To 1 c cherry pie filling;
;chilled
2 teaspoons To 3 ts milk
½ teaspoon Vanilla extract
2 tablespoons Cocoa
¼ teaspoon Vanilla extract

Directions

COOKIES

VANILLA FILLING

CHOCOLATE CREAM FILLING

Cookies: 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 350F. 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 ts filling in thumbprint; top with about 1 ts pie filling. Store cookies in refrigerator.

Vanilla Filling: In small bowl, combine all ingredients; beat until smooth.

Chocolate Cream Filling: In small mixer bowl, beat cream cheese and powdered sugar until well blended. Add cocoa and vanilla extract; beat until smooth.

Submitted By NANCY VAINE On 10-24-94

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