| 1/2
cup (1 stick) butter or margarine, softened | 2/3
cup sugar | | 1
egg. separated | 2
tablespoons milk | | 1
teaspoon vanilla extract | 1
cup all-purpose flour | | 1/3
cup HERSHEY'S
Cocoa | 1/4
teaspoon salt |
| 1
cup chopped nuts | | **VANILLA
FILLING**
(See after Directions) | | 26
HERSHEY' KISSES (Brand Milk
Chocolate or HERSHEY'S
HUGS) | | Brand
Chocolate or pecan halves or candied cherry halves |
Directions:
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.
Heat oven to 350
degrees F. Lightly grease cookie sheet. 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.
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; cook 5 minutes. Spoon about 1/4 teaspoon filling into
each thumbprint. Gently press chocolate piece in center of each cookie.
Cool completely. About 2 dozen cookies.
**VANILLA
FILLING**
Ingredients:
| 1/2
cup powdered sugar | 1
tablespoon butter | | 2
tablespoon milk | 1/4
tablespoon vanilla extract |
Directions:
Beat all ingredients
in small bowl until smooth.
| 
