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GERMAN CHOCOLATE THUMBPRINT COOKIES




Source of Recipe


CAKE DOCTOR


List of Ingredients






1- CUP SUGAR
1-CUP EVAPORATED MILK
8-TBS (1 STICK), BUTTER
1-TSP PURE VANILLA EXTRACT
3 LARGE EGG YOKES, SLIGHTLY BEATEN
1 CUP SWEETENED FLAKED COCONUT
1 CUP CHOPPED PECANS
1 PACKAGE PLAIN GERMAN CHOCOLATE CAKE MIX
5-TBS BUTTER, MELTED


Recipe




1. PLACE THE SUGAR, MILK, BUTTER, VANILLA, and AND EGG YOLKS IN A HEAVY 2-QUART SAUCEPAN. PLACE OVER LOW HEAT AND SIR TO COMBINE AS THE BUTTER MELTS. WHEN THE BUTTER HAS MELTED, RAISE THE HEAT TO MEDIUM AND COOK, STIRRING CONTINUALLY, UNTIL THE MIXTURE THICKENS AND IS BUBBLY, 10 MINUTES. STIR IN THE COCONUT AND PECANS, AND THEN REMOVE THE PAN FROM THE HEAT. LET COOL FOR 15 MINUTES.
2. PLACE A RACK IN THE CENTER OF THE OVEN AND PREHEAT TO 350°f. SET ASIDE 2 COOKIE SHEETS.
3. WHEN THE FILLING MIXTURE HAS COOLED, MEASURE OUT 1-1/4 CUPS AND SET ASIDE.
4. PLACE THE CAKE MIX, MELTED BUTTER, AND THE REMAINING FILLING MIXTURE IN A LARGE MIXING BOWL. STIR WITH A WOODEN SOON UNTIL JUST COMBINED.
5. USING A SPOON AND YOUR FINGERS, SHAPE THE DOUGH INTO 1-INCH BALLS AND PLACE 2 INCHES APART ON 2 UNGREASED COOKIE SHEETS. USE YOUR THUMB TO MAKE AN INDENTION IN THE CENTER OF EACH BALL AND FILL WITH 1/2 TSP OF THE RESERVED FILLING MIXTURE. PLACE THE PANS IN THE OVEN.
6. BAKE UNTIL THE COOKIES HAVE SET BUT ARE STILL A LITTLE SOFT IN THE CENTER, 10 TO 12 MINUTES. REMOVE THE PANS. LET THE COOKIES COOL ON THE COOKIE SHEETS FOR 5 MINUTES, AND THEN REMOVE THEM WITH A METAL SPATULA TO WIRE RACKS TO COOL COMPLETELY. REPEAT THE BAKING PROCESS WITH THE REMAINING COOKIE DOUGH AND FILLING. MAKE 5 DOZEN