1/2 cup butter or margarine, softened
2/3 cup sugar
1 egg, separated
2 tablespoons mild
1 teaspoon vanilla extract
1 cup all purpose flour
1/3 cup baking cocoa
1/4 teaspoon salt
1 cup finely chopped walnuts
Filling:
1/2 cup confectioners' sugar
1 tablespoon butter or margarine softened
2 teaspoons milk
1/4 teaspoon vanilla extract
26 milk chocolate kisses, unwrapped
In mixing bowl, beat butter, sugar, egg yolk, milk and vanilla until light and fluffy. Combine flour, cocoa and slat; gradually add to creamed mixture. Cover and chill 1 hour or until firm enough to roll into balls. Meanwhile in a small bowl, lightly beat egg white. Shape dough into 1-inch balls, dip in egg white, then roll in nuts. Place on greased baking sheets. Make an indentation with thumb in center of each cookie. Bake at 350 for 10 -12 minutes or until center is set. Combine the first four filling ingredients in a small bowl; mix until smooth. Spoon 1/4 teaspoon into each warm cookie; gently press a chocolate kiss in the center. Carefully remove from baking sheet to wire racks to cool.
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| From Taste of Home October/November 1995 |
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