German Chocolate Thumbprints |
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Prep Time: 45 Minutes Cook Time: 10 Minutes |
Ready In: 55 Minutes Servings: 48 |
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âThese make a pretty holiday presentation if they are placed in red or gold foil candy cups or on a red or gold foil doily.â âDonna Marie Ryan, Topsfield, Massachusetts Ingredients:
1/2 cup semisweet chocolate chips |
1 tablespoon shortening |
1/2 cup butter, softened |
3/4 cup sugar |
1 egg |
1 tablespoon strong brewed coffee |
1 teaspoon vanilla extract |
2 cups king arthur unbleached all-purpose flour |
1 tablespoon baking cocoa |
1 teaspoon baking powder |
1/4 teaspoon salt |
filling: |
3/4 cup flaked coconut, toasted |
3/4 cup chopped pecans, toasted |
1 teaspoon vanilla extract |
4 to 6 tablespoons sweetened condensed milk |
drizzle: |
1/2 cup semisweet chocolate chips |
1 tablespoon shortening |
Directions:
1. In a microwave, melt chips and shortening; stir until smooth. Set aside. In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg, coffee, vanilla and melted chocolate mixture. Combine the flour, cocoa, baking powder and salt; gradually add to creamed mixture and mix well.
2. Roll into 1-in. balls. Place 2 in. apart on greased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center of each ball. Bake at 350° for 6-8 minutes or until firm. Remove to wire racks to cool completely.
3. Meanwhile, for filling, in a small bowl, combine the coconut, pecans and vanilla. Stir in enough milk to form a stiff mixture. Fill cookies with filling, a rounded teaspoonful in each. Melt chips with shortening; stir until smooth. Drizzle over cookies. Store in an airtight container. Yield: 4 dozen.
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