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    German Chocolate Thumbprint Cookies


    Source of Recipe


    Internet

    List of Ingredients




    1 c. sugar
    1 c. evaporated milk
    1/2 c. butter, or margarine softened
    1 tsp. vanilla
    3 egg yolks, beaten
    1 1/2 c. flaked coconut
    1 1/2 c. chopped pecans
    1 pkg. (2 layer size) German Chocolate cake mix (I used Pillsbury Moist Supreme)
    1/3 c. butter or margarine softened

    Recipe



    In a heavy sauce pan (or microwave safe mixing bowl) combine sugar, milk, 1/2 c. butter, the vanilla and egg yolks. Blend well. Cook over medium heat (or micro) till thick and bubbly, stirring frequently.

    Stir in the coconut and pecans. Remove from heat and let cool to room temperature. Reserve 1 1/4 cups topping mix.

    Heat oven to 350º

    Combine the dry cake mix, and butter and remaining topping mixture. Stir by hand till thoroughly moistened.

    Shape dough into 1 inch balls. Place 2 inches apart on ungreased cookie sheets. Using your thumb, make an indentation in the center of each ball. Fill each indentation with a mounded 1/2 t. of "reserved" topping. Bake for 10 - 13 min. or until set.

    Cool 5 minutes and remove cookies from sheets. Let cool completely.


    Makes about 5 doz. cookies

 

 

 

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