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Shaped- Chocolate Blossom Thumbprint Cookies

List of Ingredients

1 1/3 cups granulated sugar
1 cup (2 sticks) margarine, softened
1/4 cup milk
2 eggs, separated
2 teaspoon vanilla extract
2 cups all-purpose flour
2/3 cup cocoa powder
1/2 teaspoon salt
Nonstick cooking spray
2 cups finely chopped pecans
Mini chocolate kisses
Cream Filling
1 1/4 cups confectioners' sugar
2 tablespoons butter or margarine, softened
4 teaspoons milk
1/2 teaspoon vanilla extract
Red and green food coloring


Recipe

1. In a large bowl, beat sugar, margarine, milk, egg yolks and vanilla extract until fluffy. In separate bowl, combine flour, cocoa and salt; gradually add to butter mixture, beating until well blended. Refrigerate dough at least 1 hour, or until firm enough to handle.
2. Preheat oven to 350 degrees F. With nonstick cooking spray, coat a cookie sheet. Shape dough into 1 1/8-inch balls. In small bowl, beat eggs whites slightly with fork. Dip each ball into egg white; roll in pecans. Place on prepared cookie sheet. Press thumb in center of each cookie.
3. Bake 10 to 12 minutes, or until set. Meanwhile, prepare Cream Filling.
4. Remove cookies from cookie sheet to wire rack; cool 5 minutes. Spoon about 1/4 teaspoon desired color filling into each thumbprint. Gently press three mini kisses over filling in each cookie.
Variation: Omit egg whites and pecans. Roll balls in granulated sugar. Bake and top as directed.

Cream Filling: Combine confectioners' sugar, butter, milk and vanilla extract; beat until smooth. Divide filling into three parts. Leave one part plain; add red food coloring to another part and green to the third part.

From Holiday Baking 1998