HERSHEYS THUMBPRINTS

Ingredients 

• 2 tablespoons milk
• 1 cup chopped nuts
• 1/3 cup HERSHEY'S Cocoa
• 1/4 teaspoon salt
• 1/2 cup (1 stick) butter or margarine , softened
• 1 egg , separated
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• VANILLA FILLING (recipe follows)
• 26 HERSHEY'S KISSES Brand Milk Chocolates or HERSHEY'S HUGS Brand Candies
• 2/3 cup sugar

Directions 

• 1. Beat butter, sugar, egg yolk, milk and vanilla in medium bowl until fluffy. Stir together flour, cocoa and salt; gradually add to butter mixture, beating until blended. Refrigerate dough at least 1 hour or until firm enough to handle. 
• 2. Heat oven to 350°F. Lightly grease cookie sheet or line with parchment paper. Shape dough into 1-inch balls. With fork, beat egg white slightly. Dip each ball into egg white; roll in nuts. Place on prepared cookie sheet. Press thumb gently in center of each cookie. 
• 3. Bake 10 to 12 minutes or until set. Meanwhile, prepare VANILLA FILLING. Remove wrappers from chocolate pieces. Remove cookies from cookie sheet to wire rack; cool 5 minutes. Spoon about 1/4 teaspoon filling into each thumbprint. Gently press chocolate piece in center of each cookie. Cool completely. Makes about 24 cookies. 
• VANILLA FILLING: Combine 1/2 cup powdered sugar, 1 tablespoon softened butter or margarine, 2 teaspoons milk and 1/4 teaspoon vanilla extract in small bowl; beat until smooth. 
• VARIATION: Omit egg white and chopped nuts. Roll balls in granulated sugar. Bake as directed. Top with VANILLA FILLING and pecan or cherry half.