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Chocolate Thumbprints with Mocha Brandy




Source of Recipe


Internet


List of Ingredients




COOKIES
1 cup margarine or butter, softened
1 cup sugar
1 teaspoon vanilla
2 oz. unsweetened chocolate, melted, cooled
1 egg
2 1/2 cups Pillsbury BEST@ All Purpose Flour

TURTLE FILLING
20 vanilla caramels, unwrapped
1/4 cup half-and-half
36 pecan halves

MOCHA BRANDY FILLING
1/2 cup margarine or butter, softened
2 tablespoons unsweetened cocoa
4 teaspoons hot water
2 teaspoons instant coffee granules or crystals
2 teaspoons brandy or 1/2 teaspoon brandy extract
2 cups powdered sugar



Recipe



In large bowl, combine 1 cup margarine and sugar; beat until light and fluffy. Add vanilla, chocolate and egg; blend well. Lightly spoon flour into measuring cup; level off. Gradually add flour, mixing well. Cover with plastic wrap; refrigerate 30 minutes for easier handling.

Heat oven to 375°F. Shape dough into1-inch balls; place 2 inches apart on ungreased cookie sheets. With thumb or handle of wooden spoon, make indentation in center
of each cookie.

Bake at 375°F. for 8 to 10 minutes or until set and firm to the touch. Cool 1 minute; remove from cookie sheets.
To make turtle filling, in small saucepan, combine caramels and half-and-half; melt over low heat, stirring constantly. Fill half of cookies with 1 teaspoon filling each. Top each with pecan half.

To make mocha brandy filling, in small bowl, combine 1/2 cup margarine and cocoa; beat until light and fluffy, In another small bowl, dissolve instant coffee in water; add brandy. Add coffee mixture to margarine mixture; blend well. Beat in powdered sugar until smooth. Fill remaining half of cookies with 1 heaping teaspoon filling each,

6 dozen cookies