Day 1: Chocolate Pecan Thumbprint Cookies

Day 1: Chocolate Pecan Thumbprint Cookies requires about 37 minutes from start to finish. This dessert has 84 calories, 1g of protein, and 5g of fat per serving. This recipe serves 24. For 22 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. 484 people have tried and liked this recipe. If you have all purpose flour, hersheys kisses brand milk chocolate, salt, and a few other ingredients on hand, you can make it. It is brought to you by Jo Cooks. It is a good option if you're following a lacto ovo vegetarian diet. With a spoonacular score of 8%, this dish is improvable. Similar recipes include Chocolate Pecan Jam Thumbprint Cookies, Day 10: English Thumbprint Cookies, and Valentine’s Day Double Chocolate Chip Pecan Cookies.

Servings: 24

Preparation duration: 25 minutes

Cooking duration: 12 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Add butter and sugar to the bowl of your mixer and mix them together until light and fluffy. Beat in the egg yolk, milk and vanilla. Combine the flour, cocoa and salt; gradually add to butter mixture and mix well. Cover and refrigerate for 1 hour or until or until easy to handle.Preheat oven to 350 F degrees.In a small bowl, whisk egg white until foamy. Shape dough into 1 inch balls; dip in egg white, then roll in nuts. Place on greased baking sheets. Using a wooden spoon handle, make an indentation in center of each cookie. I used a cork. Bake for 10-12 minutes or until center is set. Carefully remove from pans to wire racks to cool.For filling, combine the confectioners' sugar, butter, milk and vanilla; stir until smooth. Let the cookies cool completely before spooning or piping ¼ teaspoon of the vanilla mixture into each cookie; gently press a chocolate kiss in the center.

 

Step by step:

1. Add butter and sugar to the bowl of your mixer and mix them together until light and fluffy. Beat in the egg yolk, milk and vanilla.

2. Combine the flour, cocoa and salt; gradually add to butter mixture and mix well. Cover and refrigerate for 1 hour or until or until easy to handle.Preheat oven to 350 F degrees.In a small bowl, whisk egg white until foamy. Shape dough into 1 inch balls; dip in egg white, then roll in nuts.

3. Place on greased baking sheets. Using a wooden spoon handle, make an indentation in center of each cookie. I used a cork.

4. Bake for 10-12 minutes or until center is set. Carefully remove from pans to wire racks to cool.For filling, combine the confectioners' sugar, butter, milk and vanilla; stir until smooth.

5. Let the cookies cool completely before spooning or piping ¼ teaspoon of the vanilla mixture into each cookie; gently press a chocolate kiss in the center.

Nutrition Information:

covered percent of daily need